AMB
The most delicious sorts of lamb are those of the South- Down breed, known by their LAMB, BREAST OF. perienced judgment is able to form an accurate opinion whether the animal has been lately slaughtered, and whether the joints possess that condition of fibre indicative of good black feet; and of and wholesome meat. The these those which first of these doubts may have been exclube solved satisfactorily by sively suckled on the milk of the parent ewe, are considered the finest. Next to these in estimation are those fed on the milk of several dams; and last of all, though the fattest, the grass-fed lamb; this, however, implies an age much greater than either of the others.
Lamb, in the early part of the season, however reared, is, in London, and indeed generally, sold in quarters, divided with eleven ribs to the forequarter; but, as the season advances, these are subdivided into two, and the hindquarter in the same manner; the first consisting of the shoulder, and the neck and breast; the latter, of the leg and the loin. As lamb, from the juicy nature of its flesh, is especially liable to spoil in unfavourable weather, it should be frequently wiped, so as to remove any moisture that may form on it.
In the purchasing of lamb for the table, there are certain signs by which the ex- 2 1 the bright and dilated appearance of the eye; the quality of the forequarter can always be guaranteed by the blue or healthy ruddiness of the jugular, or vein of the neck; while the rigidity of the knuckle and the firm compact feel of the kidney, will answer in an equally positive manner for the integrity of the SIDE OF LAMB. hind-quarter. 1 Mode of Cutting up a Side of Lamb in
