Roast it; some people think it eats much better if cut lengthways like a saddle. It may also be used for steaks, pies, or broth, only taking care to cut off as much fat as possible.

Stewed Mutton Loin

Bone and skin the loin; stew it in a pint of water, turning it frequently; when the liquor is half wasted, take out the loin and strain it, and when cold take off the fat; make a rich highlv-seasoned gravy of the bones; strain and mix it with the liquor the loin was stewed in; add a tea-cupful of Port wine, and some small mushrooms; thicken the sauce with butter rolled in flour; put in the mutton, and heat it thoroughly; garnish with pickles.