Sometimes, too, but more rarely, the Cushion is roasted.
[1952—MUTTON AND LAMB ROASTS]
Mutton and Lamb are the best possible meats to roast, and, as far as they are concerned, the culinary treatment might be limited to roasting.
[608]
]True, good results are obtained from poaching mutton and [poëling] home-lamb; but it is advisable only to have recourse to these methods when a menu requires varying.
The Mutton joints roasted are the Leg, the Double or Pair of Hind-legs, the Baron or (Hindquarters), the Saddle and the Neck.
The Shoulder also makes an excellent roast, but it may only appear on more or less unimportant menus.
Roast joints of mutton and lamb are always accompanied by Mint Sauce (No. [136]).
[1953—PORK ROASTS]
Pork roasts may only appear on very ordinary menus, and really belong to domestic cookery. The pork joints for roasting are the Legs, the Fillets, and the Neck.
The joints selected should be those derived from very young animals, and the rind should be left upon them, and cut deeply in criss-cross lines, so as to form a lozenge pattern.