The Handbook on Cutting Lamb is a piece of literary history in the fields of food preparation and military chronicles. This guide was prepared for the U.S. Army in a time before MREs, self-serve meals, and fully catered dining facilities. This book was written for military cooks and chefs who were more than just servers at a buffet line. Although the guide is old, it is still just as relevant for another class of people who wish to learn the task of butchering animals for livestock, self-reliance, or prepper needs. Whether you buy it for culinary history or as a guide in your prepper library, it is an essential book that you should own. This guide is the first in a series of Dr. Redbeard's Prepping Guides. I will endeavor to publish more as they become available. Keep your eyes peeled for them. As always, you can check CAPOCS.com for news on new volumes and other prepping and survival needs.