It is but the work of a very few minutes to remove the bone from a leg of mutton. Fill the open space with a bread dressing, highly flavored with sweet herbs or poultry seasoning, and salt and pepper. Sew the meat into a compact shape and roast about an hour and three quarters. Serve as above. What is "left over" is good cold. Add an egg to the dressing, if much of it is to be served cold. To bone, cut off the leg at the joint corresponding to the knee, loosen the flesh around this joint and with fingers and back of a small knife push the meat away from the bone at least as far as the next joint. Then reverse the leg and push and cut the meat from the hip bone, and so on until the meat is detached from bone throughout, when it may be pulled out from above.