The dainty dish of spring lamb may easily be spoiled, or at least made very unsatisfactory by careless cutting. If you take off the shoulder it will scarcely make two good orders when roasted, and the ribs underneath it will amount to nothing. Nearly all who choose their cuts ask for the ribs and the carver needs all that the cook can furnish.

Instead of taking the shoulder off,bone it where it is, beginning at the throat. Cut along on both sides of the blade bone and pull it out. There will not be much time for careful boning, nor is it necessary, five minutes or less will do. Saw the ribs across the middle, hack through the back bone with the point of a sharp cleaver at two ribs apart and hack the brisket through ready for carving in the same manner. Then pull the meat of the shoulder well over the brisket and fasten it with a skewer or two. When carved, the ribs will carry a good, meaty slice of the shoulder with them, and with a little management the brisket ends of the ribs can be equally well por-tioned off.

The side thus prepared should be roasted in one piece, loin and flank included, but the leg requiring more time to cook, should be made a separate cut. The loin should likewise be carefully hacked through the back bone ready for carving into slices like loin chops.