Home › Shoulder of Mutton or Lamb › Shoulder of Mutton or Lamb

Shoulder of Mutton or Lamb

1274. In carving a shoulder of mutton or lamb, the first thing for the young housekeeper to ascertain is the position of the bone, which is near the edge on one side at A, fig. 179. Here the knife must not be inserted, because it would be stopped at once; but by trying the opposite side a deep cut may be made, and from its two surfaces slices are readily obtained. When this part is exhausted, slices may be procured along the sides of the bladebone at (CD) and (E F), and again on the under-side some few good cuts will be met with.