LAMB.
SIDE OF LAMB.
The most delicious sorts of lamb are those of the South-Down breed, known by their black feet; and of these, those which have been exclusively suckled on the milk of the parent ewe, are considered the finest. Next to these in estimation are those fed on the milk of several dams; and last of all, though the fattest, the grass-fed lamb: this, however, implies an age much greater than either of the others.
Lamb, in the early part of the season, however reared, is in London, and indeed generally, sold in quarters, divided with eleven ribs to the fore-quarter; but, as the season advances, these are subdivided into two, and the hind-quarter in the same manner; the first consisting of the shoulder, and the neck and breast; the latter, of the leg and the loin.—As lamb, from the juicy nature of its flesh, is especially liable to spoil in unfavourable weather, it should be frequently wiped, so as to remove any moisture that may form on it.
In the Purchasing of Lamb for the Table, there are certain signs by which the experienced judgment is able to form an accurate opinion whether the animal has been lately slaughtered, and whether the joints possess that condition of fibre indicative of good and wholesome meat. The first of these doubts may be solved satisfactorily by the bright and dilated appearance of the eye; the quality of the fore-quarter can always be guaranteed by the blue or healthy ruddiness of the jugular, or vein of the neck; while the rigidity of the knuckle, and the firm, compact feel of the kidney, will answer in an equally positive manner for the integrity of the hind-quarter.
Mode of cutting up a Side of Lamb in London.—1. Ribs; 2. Breast; 3. Shoulder; 4. Loin; 5. Leg; 1, 2, 3. Fore Quarter.
LAMB, Breast of, and Green Peas.
Ingredients.—1 breast of lamb, a few slices of bacon, ½ pint of stock, 1 lemon, 1 onion, 1 bunch of savoury herbs, green-peas. Mode.—Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with 1 or 2 more slices of bacon; add the stock, onion, and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas, put these on a dish, and place the lamb on the top of them. The appearance of this dish may be much improved by glazing the lamb, and spinach may be substituted for the peas when variety is desired. Time.—1½ hour. Average cost, 10d. per lb. Sufficient for 3 persons. Seasonable.—Grass lamb, from Easter to Michaelmas.