When over six months old it is no longer lamb, even by butcherly courtesy, but young mutton. It begins to lose claim to the honorable title after two months of terrestrial life. In this particular the conscience of the meat vender is more elastic than in any other direction. The solid fact that there is no disgrace in calling mutton by the right name would seem to be inconceivable to his imagination, and there are housekeepers who survey, without winking, a leg, at spring-lamb prices, weighing ten pounds and warranted to melt in the mouth. The fraud becomes palpable to eye and teeth when the meat comes upon the table, underdone to rawness and unmasticable.

Lamb may be cooked as soon as the animal heat is fairly out of it, and to be at its best must be fresh. Mutton should be hung for several days before it is cooked. Lamb is sold, usually, by the quarter. The hind quarter, including the heavier legs, are the prime cut. The fore-quarter, including the shoulder, costs less, and if judiciously cooked, is quite as palatable. The chops are trimmed from both quarters.