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Mutton And Lamb

The saddle is considered the finest piece, and is composed of the back or loin and upper part of the hind legs. The hindquarter and loin make a fine dish. The forequarter is often cut by taking off the shoulder and using the ribs or brisket, and great many persons look upon it as a choice part of the mutton. Before cooking mutton, the outside skin should be taken off entirely. The oil of the wool penetrates through the skin, and it is this which causes the meat to have that strong woolly taste which is exceedingly unpleasant. Boiled mutton is very nice, but this mode of cooking will not apply to lamb. There is nothing better than lamb when nicely cooked. Lamb, when roasted, should be covered with the caul, as the dripping from this keeps the meat moist. Lamb should not be eaten until four and a half months old.

The flesh of good mutton or lamb is a bright red, with the fat firm and white.