The fore quarter of lamb consists of the shoulder, the neck, and the breast together; the hind quarter is the leg and loin. There are also the head and pluck, the fry or sweetbreads, skirts, lamb-stones, and liver. In choosing the fore quarter, the vein in the neck should be ruddy, or of a bluish color. In the hind quarter, the knuckle should feel stiff, the kidney small, and perfectly fresh. To keep it, the joints should be carefully wiped every day, and in warm weather, sprinkled with a little pepper. The fore quarter is the prime joint, and should be roasted and basted with butter; the gravy is made as for beef or mutton. Mint sauce is served in a sauce tureen, and half a lemon is sent to table with it, the juice of which is squeezed upon the ribs after the shoulder is cut oft', and they have been sprinkled with salt. If the joint weighs five pounds, it will require to be roasted one hour; if ten pounds, one hour and three-quarters. The hind quarter may be roasted, or the leg of it boiled. The loin is then cut into steaks, fried, and served round it; the outside bones being covered with a fringe of fried parsley. A dish of spinach is generally served with the lamb.

Lamb

Is a delicate, and commonly considered tender meat; but those who talk of tender lamb, while they are thinking of the age of the animal, forget that even a chicken must be kept a proper time after it has been killed, or it will be tough picking. To the usual accompaniments of roasted meat, green mint sauce, and a salad, is commonly added; and some cooks, about five minutes before it is done, sprinkle it with a little fresh gathered and finely minced parsley. Lamb, and all young meats, ought to be thoroughly done; therefore do not take either lamb or veal off the spit till you see it drop white gravy. When green mint cannot be got, mint vinegar is an acceptable substitute for it; and crisp parsley on a side plate, is an admirable accompaniment.

Hind-Quarter, Of eight pounds, will take from an hour and three-quarters to two hours: baste and froth it. The leg and the loin of lamb, when little, should be roasted together; the former being lean, the latter fat, and the gravy is better preserved.

Fore-Quarter, Often pounds, about two hours. It is a pretty general custom, when you take off the shoulder from the ribs, to squeeze a Seville orange over them, and sprinkle them with a little pepper and salt. This may as well be done by the cook before it comes to table; some people are not remarkably expert at dividing these joints nicely.

Leg, Of five pounds, from an hour to an hour and a half.

Shoulder, With a quick fire, an hour.

Ribs, About an hour to an hour and a quarter: joint it nicely, crack the ribs across, and divide them from the brisket after it is roasted.

Loin, An hour and a quarter.

Neck, An hour. 00

Breast, Three-quarters of an hour.

Lamb Breast

Cut it into pieces, and stew it in a weak stock, with a glass of Port wine; add pepper and salt. When it is perfectly tender, thicken the sauce with butter and flour. Have ready cucumbers stewed in gravy, put them over the lamb before serving. A breast of mutton may be served in the same way.