Mutton or lamb.—The leg is used for roasting or boiling.
The shoulder for baking and roasting.
The loin for chops and roasts.
The ribs, which are often called the "rack," are used chiefly for chops.
The breast may be roasted, baked or stewed.
Pork.—Hams and shoulders, the back and front legs of the animal, are eaten either smoked or fresh.
The loin, ribs and sparerib are used for roasts, chops, stews and baked dishes.
Pieces used for salt pork and bacon are cut from the almost clear fat of the back and sides.
Almost all parts of the pig are used for food, but as they are usually known by names which indicate what they are, they give the housewife little trouble in remembering them.
The use of your eye, sometimes of your hand, is required in judging the condition of the food you are buying.