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Classic
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page 12
LEG OF MUTTON.
The best mutton, and that from which most nourishment is obtained, is that of
sheep from three to six years old, and which have been fed on dry sweet
pastures; then mutton is in its prime, the flesh being firm, juicy, dark
colored, and full of richest gravy. When mutton is two years old, the meat is
flabby, pale and savorless.
In carving a roasted leg, the best slices are found by cutting quite down to the
bone, in the direction from 1 to 2, and slices may be taken from either side.
Some very good cuts are taken from the broad end from 5 to 6, and the fat on
this ridge is very much liked by many. The cramp-bone is a delicacy, and is
obtained by cutting down to the bone at 4, and running the knife under it in a
semicircular direction to 3. The nearer the knuckle the drier the meat, but the
under side contains the most finely grained meat, from which slices may be cut
lengthwise. When sent to the table a frill of paper around the knuckle will
improve its appearance.
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