mutton is superfluously fat on every part of the leg. The most delicate fat, however, is always that which is attached to the outside, about the thick end. After cutting as above directed, turn the joint over, and cut longwise the leg, as with a haunch of venison (see Fig. 1). Some people like the knuckle, that part which lies to the right of b, though this is always the driest and the leanest. A few nice slices may be taken at d, by cutting across that end: these are not juicy, but the grain of the meat is fine; and here there is also some nice fat.
Shoulder of Mutton.—Fig. 7.
Shoulder of Mutton.—Cut first from a to b (Fig. 7) as deep as the bone will permit, and take out slices on each side of this line. Then cut in a line with and on both sides of the ridges of the blade-bone, which will be found running in the direction c to d. The meat of this part is some of the most delicate, but there is not much of it. You may get some nice slices between e and f, though these will sometimes be very fat. Turn the joint over, and take slices from the flat surface of the under part: these are the coarsest, yet some think the best.—In small families it is sometimes the practice to cut the under side while hot; this leaves the joint better looking for the next day.
