Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 12

Table of Contents

Lamb and mutton are divided into halves, or “sides,” by cutting the entire length of the backbone the same as beef.

The fore quarter is divided into the—

Parts	How Cooked
Shoulder	Boiled, Steamed, Roasted
Neck	Stewed, Braised

The hind quarter is divided into the—

Parts	How Cooked
Leg	Roasted, Braised, Boiled
Loin	Roasted, Broiled
Saddle	Roasted

The best lamb is from a creature eight to twelve weeks old. Lamb may always be distinguished from mutton by the inner redness of the bone. Mutton should have a large amount of white hard fat, and the flesh should be fine-grained and pink to red in color.

The strong mutton flavor may be lessened by removing the pink outer skin, and also by taking off the caul before cooking the leg.