The fore-quarter of lamb is, by many persons, preferred; but the leg, here, as in mutton, is more economical. However, few persons eat lamb except as a luxury, and so questions of economy are more or less out of place.
A good deal of lamb is now imported from New Zealand, and is slightly cheaper than the home grown. The brand known as "Canterbury" is the best. Lamb is to be had in London from Christmas until late autumn. It is dear and scarce from January to March, gets cheaper through the summer months, from Easter to July or August; and late in the season, as far on as October, lamb is still sent southwards from Scotland.
All young meat is less nourishing, and is said to be less digestible than that which is full-grown; but lamb has a better reputation in this respect than veal.
Lamb should not be in the least high; and if, therefore, it has to be kept, it should be partly cooked, such being the most certain way to preserve it from taint.
TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF MUTTON.
Mutton will be seen to waste more in cooking than other meats. Some of the larger joints are the cheapest, the saddle losing less than the loin, while the leg is one of the most economical.
| Name of Joint. | How usually cooked. | Weight before cooking. | Weight when cooked, bone and waste deducted. | Total loss per lb. | Average cost per lb. | Cost per lb. after cooking, bone and waste deducted. | ||||
| lb. | oz. | lb. | oz. | oz. | s. | d. | s. | d. | ||
| Breast | Roasted | 3 | 0 | 2 | 1 | 5 | 0 | 8 | 0 | 11½ |
| Chump chop | Grilled | 0 | 12 | 0 | 8¼ | 5 | 1 | 1 | 1 | 7 |
| Haunch | Roasted | 13 | 12 | 9 | 4 | 5¼ | 0 | 11 | 1 | 4½ |
| Head | Stewed | 2 | 8 | 1 | 4 | 8 | 0 | 5 | 0 | 10 |
| Heart | Baked | 1 | 0 | 0 | 14 | 2 | 0 | 9 | 0 | 10¼ |
| Kidneys | Grilled | 0 | 12 | 0 | 9 | 3 | 1 | 2 | 1 | 5¼ |
| Leg | Boiled | 10 | 0 | 7 | 0 | 4¾ | 0 | 10 | 1 | 2 |
| Leg | Roasted | 8 | 2 | 5 | 7 | 5¼ | 0 | 10 | 1 | 3 |
| Loin | Roasted | 5 | 13 | 4 | 0 | 5 | 0 | 10 | 1 | 2½ |
| Loin„ (chop) | Grilled | 0 | 12 | 0 | 8¾ | 4 | 1 | 1 | 1 | 5¼ |
| Neck (best end) | Boiled | 2 | 8 | 1 | 14 | 4 | 0 | 10 | 1 | 1¼ |
| Neck„ (scrag end) | Stewed | 1 | 12 | 0 | 14 | 8 | 0 | 7 | 1 | 2 |
| Saddle | Roasted | 10 | 4 | 7 | 12 | 3¾ | 0 | 10 | 1 | 1 |
| Shoulder | Roasted | 7 | 1 | 4 | 0 | 7 | 0 | 9 | 1 | 4 |
| Tongue | Boiled | 1 | 5 | 0 | 14 | 5 | 0 | 8 | 0 | 11½ |
