Lamb and mutton are divided into halves, or " sides," by cutting the entire length of the backbone the same as beef. The fore quarter is divided into the the best lamb is from a creature eight to twelve weeks old. Lamb may always be distinguished from mutton by the inner redness of the bone. Mutton should have a large amount of white hard fat, and the flesh should be fine-grained and pink to red in color.

Plate F. Boston Cuts

SIDE OF LAMB.

LEG OF LAMB.

RIB AND LOIN CHOPS. A. RIB CHOPS. B. LOIN CHOPS.

FOREQUARTER OF LAMB.

The hind quarter is divided into the -

The strong mutton flavor may be lessened by removing the pink outer skin, and also by taking off the caul before cooking the leg.