Leg of Mutton.
This may be roasted, baked, or boiled. If roasted, it should be served with red-currant jelly; if boiled, with caper sauce. Carrots and turnips are liked with boiled mutton.
Shoulder of Mutton.
This may be either roasted or baked. Serve with onion sauce.
Saddle of Mutton.
This may be either roasted or baked. Serve with red-currant jelly.
Neck of Mutton.
This is boiled, and requires long and gentle cooking. Serve with caper sauce.