For roasting, the hind or fore-quarter.

For chops, the large end of the neck or the loin.

For frying, the liver in egg and cracker.

For stewing, the neck or the shoulder.

Hind-Quarter Roasted

The hind-quarter of lamb is considered the best part; wash it clean, season with cayenne pepper and salt, and dust it with flour; lay it in a dripping-pan with a cup full of hot water round it, roast slowly two hours; when done lay it on a hot dish, make a gravy with the drippings from the meat, a little browned flour, and boiling water, put a few spoonsful over the meat, and the rest in a gravy-boat; serve with mint sauce.

Fore-Quarter

Season and roast the same as the hind-quarter; an hour and a half is sufficient to cook it; when you take it from the pan lay it on a hot dish; with a sharp knife lift the shoulder up from the bones by cutting round it, but do not cut it entirely loose; into this cavity put a piece of butter the size of an egg, the juice of a lemon, and a sprinkle of cayenne pepper; lay the shoulder back, and serve with a little of the juice over the top that ran from the meat; this is all the gravy you will need, and it is a very fine one.

Shoulder Of Lamb Broiled

Wash clean and wipe dry, put it on a gridiron over a clear fire, cover the top whilst it is broiling with an inverted dripping-pan, broil slowly first one side and then the other; when done lay it on a hot dish, butter and season both sides with cayenne pepper, and salt.

Leg Of Lamb Stewed With Green Peas

"Wash and wipe the lamb dry, season with salt and pepper, and dust with flour; cover the bottom of a stew-pan with slices of bacon or salt pork, fry them until the fat is extracted, then take the crisp fat out, leaving in the clear grease, lay the leg in this, brown both sides and all around, then add enough cold water to nearly cover the lamb; simmer gently for three-quarters of an hour; have half a peck of young green peas ready shelled and washed, put them around the leg, keeping just enough water on them to simmer but not boil them, cook gently for half an hour or until the peas are thoroughly cooked but not broken, when done dust a very little flour in them, just enough to make the gravy stick a little to the peas, or, as the French say, to mask them, and serve the leg on a hot meat-dish with the peas around it

Lamb Cutlets

Take chops from the neck or loin, flatten them with a chopper, dip each one in beaten yolk of egg, then roll them in either very fine bread crumbs or cracker dust which has been seasoned with pepper and salt, and fry a nice brown in drippings or lard; make the fat boiling hot before you put the meat in it, garnish with parsley, and eat them with mushroom catsup or Worcester-shire sauce.

Lamb's Liver

Cut it in slices half an inch in thickness, beat the yolks of two eggs, dip the slices of liver in the egg, cover them with cracker dust seasoned with pepper and salt, and fry them in hot drippings or half lard and half butter.

Neck Or Shoulder Of Lamb Stewed

Brown the lamb in drippings, season with pepper and salt, pour over it two quarts of cold water, and stew slowly an hour and a half or until tender, letting the water gradually stew away, then add a wine-glass of tomato catsup and a teaspoonful of browning, thicken with browned flour, pour the gravy over the meat and serve.

Mutton Or Lamb Cutlets

Slices from the leg half an inch in thickness, broil them over a bright fire on a gridiron, turn them frequently: when done put them on a hot dish, season with pepper and salt, butter them plentifully and serve with current jelly.

How To Warm Over Cold Mutton Or Lamb

Cut in thin slices, season with pepper and salt, lay the slices in a stew-pan with the remains of cold gravy, and two or three tablespoonsful of tomato catsup and simmer slowly until the meat is very hot. If you have no gravy left over, put the bones and trimmings into a stew-pan, cover with cold water, and boil them for an hour before you are ready to warm the meat, then strain through a cullender, thicken with browned flour, add the catsup, and lay in the meat.

Lamb's Kidneys

Cut the kidneys in small pieces; for six or eight kidneys, put in a stew-pan, butter the size of an egg, a wine-glass of water, a tablespoonful of flour, salt and pepper, a glass of wine, put the kidneys in the pan, stew them five minutes, and serve in a hot covered dish.