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Classic
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page 5
MUTTON.
No. 1. Leg, used for roasts and for boiling.
No. 2. Shoulder, used for baked dishes and roasts.
No. 3. Loin, best end used for roasts, chops.
No. 4. Loin, chump end used for roasts and chops.
No. 5. Rack, or rib chops, used for French chops, rib chops, either for frying
or broiling; also used for choice stews.
No. 6. Breast, used for roast, baked dishes, stews, chops.
No. 7. Neck or scrag end, used for cutlets and stews and meat pies.
NOTE.--A saddle of mutton or double loin is two loins cut off before the
car-case is split open down the back. French chops are a small rib chop, the end
of the bone trimmed off and the meat and fat cut away from the thin end, leaving
the round piece of meat attached to the larger end, which leaves the small
rib-bone bare. Very tender and sweet.
Mutton is prime when cut from a carcase which has been fed out of doors, and
allowed to run upon the hillside; they are best when about three years old. The
fat will then be abundant, white and hard, the flesh juicy and firm, and of a
clear red color.
For mutton roasts, choose the shoulder, the saddle, or the loin or haunch. The
leg should be boiled. Almost any part will do for broth.
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