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HOUSEHOLD MANAGEMENT
| Name of Joint. | Weight of joint when bought. |
Weight of bone, skin and waste. |
Loss of weight by cooking. |
Total weight of waste. |
Weight of eatable matter. | ||||||||||
| lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | ||||||
| Breast | 2 | 0 | 0 | 8 | 0 | 2 | 0 | 10 | 1 | 6 | |||||
| Fore-quarter | 11 | 0 | 1 | 0 | 2 | 4 | 3 | 4 | 7 | 12 | |||||
| Hind-quarter | 9 | 0 | 0 | 8 | 1 | 5 | 1 | 12 | 7 | 4 | |||||
| Loin | 4 | 3 | 0 | 8 | 0 | 11 | 1 | 3 | 3 | 0 | |||||
| Leg | 4 | 8 | 0 | 13 | 0 | 15 | 1 | 12 | 2 | 12 | |||||
| Neck (in cutlets) | 1 | 3 | 0 | 6 | ½ | 0 | 3 | 0 | 9 | ½ | 0 | 9 | ½ | ||
| Neck„ (scrag) | 1 | 2 | 0 | 6 | ½ | 0 | 1 | ½ | 0 | 8 | 10 | ||||
| Shoulder | 4 | 5 | 0 | 13 | 0 | 13 | 1 | 10 | 2 | 11 | |||||
The prices given for lamb are those when it is in full season. In winter that called House Lamb is considerably dearer, and sometimes even till after Easter the price of lamb continues high.
