LEG OF MUTTON OR LAMB.
The best part of this joint is in the middle, between the knuckle and farther end, and the best way to carve it is to make a deep cut at 1, and continue to cut thin slices as far as 2, on each side of the first incision; but as more fat is usually required than lies with the slice, a small neat slice may be added from the broad end at 3. The cramp-bone may be extracted, if asked for, by cutting down at 4, and passing the knife under in a semicircle to 5. The delicate fine meat of the under side, which lies beneath the "Pope's eye," is sometimes demanded by epicures.
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