2614. Saddle Of Mutton

Cut thin slices parallel with the back-bone; or slice it obliquely from the bone to the edge.

2621. Shoulder Of Mutton

Make a cross incision on the fore-part of the shoulder, and serve slices from both sides of the incision: then cut slices lengthways along the shoulder-blade. Cut fat slices from the round corner.

2622. Leg Of Mutton

Make an incision across the centre, and serve from the knuckle-side, or the opposite, according to choice. The knuckle-side will be generally found well done, and the opposite side under-done, for those who prefer it.

2623. Loin Of Mutton

Cut down between the bones, into chops.