Lamb and Mutton
A leg of mutton is considered by many the most difficult piece of meat to carve. If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platter, with the skin side next the platter. Carve from the hip bone across the leg; these will be the largest slices, as they come from the part of the joint which has the most meat. The portions near the knuckle are to be carved in the same way; they will not be so rare as the thicker slices. Chops may be cut from the upper part of the leg.
Fore Quarter of Mutton or Lamb.—Remove the fore leg and the shoulder, then separate the rib chops. Every part of the fore quarter of lamb is sweet and tender, but the neck in the fore quarter of mutton should be used only for stewing. In carving the shoulder of either lamb or mutton, one must study the meat before cooking.
The Saddle of Mutton.—There are several ways of carving this joint. The fat, tenderloin and kidney should all be removed in one piece.
The most popular way is to cut long slices parallel with the backbone, on the portion nearest the tail, and slices diagonally on the portion nearest the neck.
The Loin of Mutton.—Generally this joint is carved by merely separating the chops, but it may be carved in the same manner as the saddle of mutton.