LAMB
Lamb and mutton afford welcome meat dishes. Lamb is most easily digested and very nutritious.
From a standpoint of economics, the increased use of lamb and mutton results in greater production of wool.
In the menu, lamb and mutton should hold a permanent place because of the number of attractive and wholesome dishes they afford. The crown roast of lamb is a decorative and delicious dish. The leg of lamb and shoulder roll are just of the right size to be convenient for the average family. With a sauce of tart jelly accompanying, they make an excellent special or company dinner dish. There are the loin chops; “French” and “American” rib chops, delicious morsels when broiled; the shoulder, which may be made into a mock duck that would deceive the most observant; the neck and other cuts, which make delicious stews, ragouts and broth. Twice a week is not too often to have lamb in the menu.
VARIETY OF LAMB DISHES
| DISH | CUT |
| Roast Lamb with Mint Sauce | Leg—shoulder roll—crown ribs |
| Braised Lamb with Currant Jelly | Shoulder |
| Boiled Lamb with Caper Sauce | Shoulder—leg |
| Sauté of Lamb | Shoulder |
| Epigramme of Lamb | Breast |
| Curried Lamb | Left-over |
| Ragout of Lamb | Left-over—chuck—neck |
| Irish Stew | Neck—breast |
| Roast Saddle of Mutton | Saddle |
| Broiled Chops | Loin or rib chops |
| Breaded Lamb Chops | Loin or rib chops |
| Lamb Steak | Steaks cut from leg |
| Lamb Croquettes | Left-over lamb or mutton |
| Barbecue of Lamb | Leg—Loin—Shoulder |
| Casserole of Lamb | Neck—shoulder—chuck |