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Lamb

A lamb should be young-six weeks to ten weeks old-the flesh of a pale red, and, of course, fat; a lean lamb is not worth killing. In selecting lambs, many will be found under-sized, but fat. They are the ones for the pot. All animals should be carefully bled in killing, and small animals hung up before their throats are cut. This is easy enough with lambs and sheep. All parts of the lamb may be roasted, but the thin and flank portions are best stewed. m I 2 5 4 3