Mutton is the name applied to the meat of sheep. The best mutton comes from a heavy animal about three years old. The flesh should be of a bright red,

Mutton And Lamb Diagram Showing Bones And Various Market Cuts (Williams And Fisher)

Names Of Cuts Food Uses

1. Loin.

2. Leg.

3. Ribs.

4. Shoulder

5. Breast.

Chops. (a) Best chops.

(b) Poorer chops. Roast or boiled whole and steaks. Chops. (c) Best chops.

(d) Poorer chops. Stuffed and roasted. Stew.

and the fat hard and white. The meat should hang from two to three weeks to be in the best condition. The strong flavor of mutton may be lessened by removing the pink skin and trimming off the superfluous fat. Mutton ranks with beef in nutritive qualities.

Lamb is the name applied to the meat of lambs. When killed from six weeks to three months old, it is known as spring lamb, and may be procured as early as February, but

Side Of Mutton

1. Neck.

2. Chuck.

3. Shoulder.

4. Breast.

5. Loin and Ribs.

6. Lee.

Farmers' Bulletin No. 34, U. S. Dept. Agriculture is scarce till March. Lamb may be eaten soon after the animal is killed and dressed. The bones of lamb are pink, while those of mutton are white. Lamb is preferred well done; mutton is often eaten rare.

Lamb and mutton are divided into two parts by cutting through the backbone, then subdivided into the hind and fore quarter. The ribs and loins are used for chops and roasts. The leg is sold whole for boiling or roasting. The breast is generally used for stews and the neck for broth.

Market Cuts Of Lamb And Mutton

1 and 2. Rib chops, Frenched. 5 and 6. Rib chops.

3 and 4. Loin chops. 7. Blade shoulder chop.

8. Round-bone shoulder chop.