In view of the similarity of their preparations, and in order to avoid finicking repetitions, I have refrained from giving separate recipes for lamb and mutton respectively. The reader will therefore bear in mind that the formulæ relating to mutton also apply to grass lamb.
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][1298—SADDLE OF MUTTON]
[1299—BARON OR PAIR OF HIND-QUARTERS OF MUTTON]
[1300—DOUBLE OR PAIR OF LEGS OF MUTTON]
[1301—FILLETS OF MUTTON]
[1302—NECK OF MUTTON (Relevés)]
Saddle of mutton is that part of the sheep which reaches from the bone of the haunch to the floating ribs.
Baron of mutton comprises the saddle and the two legs, i.e., a pair of hind-quarters.
Double consists of the two unseparated legs, minus the saddle.
The Baron and the Double are almost always cuts of lamb.