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 4–5. Shoulder and Round Shoulder

 6. Neck

 7. Breast

 8. Head

LAMB OR MUTTON.

Boiled and roasted mutton.

How scraps of mutton may be utilized.

The best time for lambs is from beginning of December to the end of April. Good lamb meat is hard or firm and white and the fat also. Avoid buying soft, reddish meat of lamb or mutton. The forequarter is the most tender part of lamb.

The wether furnishes the best meat when he is 2 to 3 years old. Up to one year it is called lamb meat or lamb, older than that it is called mutton. Good mutton must be juicy, red and covered with a layer of white fat.

Best parts for roasts

Best pieces for braising and stews

Small pieces for frying,

Best meat to make bouillon

Mutton is less nourishing than beef. It may be kept fresh in vinegar, buttermilk or sweet milk.

Especially old mutton will be more palatable after being kept in vinegar or milk for a while.

No. 1—LEG OF MUTTON, ENGLISH STYLE.

Quantity for 6–8 Persons.

 6 lbs. of leg of mutton

 Salt

 1 pinch of pepper