Welsh Mutton.—No. 18. Saddle-back of Welsh Mutton. Trim and truss it as South Down mutton, it will take one hour less roasting; you may butter twice over.
No. 19. Haunch. If weighing twelve pounds roast it an hour and a half as directed (in proportion) for the haunch of mutton, but if deficient of fat rub it over with butter three or four times instead of once.
No. 20. Saddle. If weighing eight pounds roast it an hour and a quarter.
No. 21. Leg. If weighing five pounds roast it an hour.
No. 22. Loin. If weighing four pounds roast three quarters of an hour.
No. 23. Neck. If weighing three pounds roast it half an hour.
No. 24. Shoulder. If weighing four pounds roast it three quarters of an hour. Loin and neck about the same time.
No. 25. Lamb is divided into but three principal joints, being the fore-quarter, haunch, and saddle, two joints may be made of each by separating the shoulder from the ribs, the leg from the loin, or dividing the saddle, but they are usually roasted together.
To trim the fore-quarter saw off the chine-bone, and break the rib-bones down the centre, pass two iron skewers from the breast to the back, and a lark-spit through lengthwise, fix it upon a larger spit, cover a sheet of buttered paper over the top, and roast an hour and a quarter before a good fire, rubbing butter over it, it would be a light gold colour; should the shoulder have been taken off it will only require three quarters of an hour to roast, serve in a dish with a little gravy under, and mint sauce in a boat.
The haunch must be trimmed by cutting off the shank-bone, place it upon a small spit by running the spit in at the extremity of the loin, passing over the thigh-bone, and bringing it out at the knuckle, which tie to the spit with a piece of string; place a sheet of buttered paper over, and roast an hour and three-quarters before a solid fire; place a frill upon the knuckle, and serve as before. The leg only would require one hour roasting.