Cuts Of Mutton And Lamb

Rib Chop Trimed. French Chop. Rib Chop Untrimed. Loin Chop.

When mutton and lamb are divided into sides and then into fore and hindquarters, eight ribs, instead of three, as in beef, are left on the hind-quarter. These eight ribs, cut in chops, are the rib chops; chops cut between these and the leg are the loin, kidney, or English chops. These chops correspond to the tenderloin steaks in beef and, though smaller, are identical in shape and general make-up, having flank end, kidney fat, tenderloin, and lean, tender meat above the tenderloin. Rib chops, which have the bone shortened and scraped clean of meat nearly to the "eye," or kernel, are known as French chops. The hind leg, with what corresponds to the round of beef, is sold as leg of lamb, or mutton. It is roasted or boiled. Roasted or boiled mutton is served a little underdone; lamb, like veal, is preferable when thoroughly cooked. The fore-quarter is sold entire, or cut into shoulder and "scrag" (neck piece). This may be boiled or steamed, then browned in the oven. Before cooking it may be boned and rolled. It is also used for broth or stew. For a "saddle" the loin is removed whole. "The crown" is fashioned from the ribs on corresponding sides.

The fat of mutton of good quality is much whiter than that of beef. The bones of mutton are white, of lamb red.

People who think they dislike mutton would be surprised at the difference in taste brought about by a little attention to simple details in cooking. The strong flavor attributable to mutton is largely centred in the pink outer skin. This, as also the caul, which is usually skewered about the leg and saddle, should be carefully removed before cooking. In roasting place the joint upon the rack (not upon the bottom of the dripping pan in the melted fat) and baste with drippings from salt pork, if preferred. The loin is rather more delicate in flavor than the leg, but the latter is the more economical piece to buy.