Tamid 4:1-2
Tamid 4:1
They didn’t tie the lamb for the tamid up completely, they just tied its legs together. Those who won the lottery to bring the limbs would hold the animal while it was slaughtered. The lamb was tied so that its head was to the south and its face was turned to the west. The one who was to slaughter the lamb stood to the east of it, facing west. The morning tamid was slaughtered at the northwest corner of the altar on the second ring. (There were 24 rings arranged in a 6x4 grid. An animal’s neck was inserted through one of these rings when slaughtering it.) The afternoon tamid was slaughtered at the northeast corner of the altar on the second ring. The one who won the lottery to slaughter did so and the one who won the lottery to collect the blood did so. The latter brought the blood to the northeast corner of the altar, where he sprinkled it on the east and north sides. He then went to the southwest corner and sprinkled the blood on the west and south sides. He poured out the rest of the blood on the southern base of the altar.
Tamid 4:2
They wouldn’t break the animal’s leg; rather, they made a hole above the knees and hung it from there. The animal was flayed until they reached the chest. When they reached the chest, they would cut off the head and give it to the one who had won the lottery to bring it. They then cut off the animal’s feet and gave them to the one who had won that lottery. They then finished flaying the lamb. They removed the heart and took out the blood. (Some say that this happened later.) They cut off the front legs and gave them to the one who won that lottery. They proceeded to the right hind leg and removed it, giving it – and the testicles – to the one who won the lottery for it. They opened the animal’s carcass so that the inside was completely exposed. (Some place the part about removing the heart here.) They removed the fats and put them on top where the head had been. They took the entrails and gave them to the one who won the lottery to wash them. The stomach was thoroughly washed in the washing room while the entrails were washed at least three times on the marble tables that stood between the columns.