The head of a lamb is good, if the eyes are bright and plump; but if they are sunk and wrinkled, it is stale. If the vein in the neck of the fore-quarter appear of a fine blue, it is fresh ; but if it be green or yellow, you may be sure it is. stale. In the hind quarter, if there be a faint disagreeable smell near the kidney, or if the knuckle is very limber, it is not good.

Lamb is generally cut in quarters - if divided into joints, observe the same rules as those for mutton.