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Classic
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page 13
FORE-QUARTER OF LAMB.
The first cut to be made in carving a fore-quarter of lamb is to separate the
shoulder from the breast and ribs; this is done by passing a sharp carving knife
lightly around the dotted line as shown by the figures 3, 4, and 5, so as to cut
through the skin, and then, by raising with a little force the shoulder, into
which the fork should be firmly fixed, it will easily separate with just a
little more cutting with the knife; care should be taken not to cut away too
much of the meat from the breast when dividing the shoulder from it, as that
would mar its appearance. The shoulder may be placed upon a separate dish for
convenience. The next process is to divide the ribs from the brisket by cutting
through the meat in the line from 1 to 2; then the ribs may be carved in the
direction of the line 6 to 7, and the brisket from 8 to 9. The carver should
always ascertain whether the guest prefers ribs, brisket or a piece of the
shoulder.
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