Lamb and Mutton
Lamb and mutton are divided into halves, or “sides,” by cutting the entire length of the backbone the same as beef.
The fore quarter is divided into the—
| Parts | How Cooked |
| Shoulder | Boiled, Steamed, Roasted |
| Neck | Stewed, Braised |
The hind quarter is divided into the—
| Parts | How Cooked |
| Leg | Roasted, Braised, Boiled |
| Loin | Roasted, Broiled |
| Saddle | Roasted |
The best lamb is from a creature eight to twelve weeks old. Lamb may always be distinguished from mutton by the inner redness of the bone. Mutton should have a large amount of white hard fat, and the flesh should be fine-grained and pink to red in color.
The strong mutton flavor may be lessened by removing the pink outer skin, and also by taking off the caul before cooking the leg.
Veal
Veal is cut similarly to lamb.