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Cutting up a Sheep

The saddle of mutton is the best part; the haunch next. The saddle comprises the two loins undivided; the leg and loin, separated, are the next best pieces. Chops and cutlets are cut from the loin; the cutlets from the thick end; they are also taken from the best end of the neck and from the leg, though those from the leg really should be called steaks The leg is often salted like a ham of pork, and sometimes smoked; the breast is sometimes pickled and then boiled. The scrag is considered good stewed with rice. In the diagram of Dressed Carcass of Mutton, 1 is the leg, 2 the loin, 3 the ribs, 4 and 5 the neck, 6 the shoulder, 7 the breast. 1 and 2 together constitute the hind-quarter, and 3, 4, 5, 6 and 7, the fore-quarter.