The Loin is roasted.
The rest are for boiling, or corning.
The Loin is chopped into pieces for broiling, called Mutton Chops.
The Leg is often cut into slices and broiled.
Many cure and smoke the leg, and call it smoked venison.
Pork.
The Shoulder and Ham are used for smoking.
The Spare Rib is used for roasting, and often is used as including all the ribs.
The Shoulder sometimes is corned and boiled.
That which is to be salted down must have all the lean taken out, which is to be used for sausages, or broiling.