Cutting Mutton, Carving Mutton
Leg of Mutton
The best mutton, and that from which most nourishment is obtained
is that of sheep from three to six years old, and which have been
fed on dry, sweet pastures; then mutton is in its prime, the flesh
being firm, juicy, dark colored and full of the richest gravy. When
mutton is two years old, the meat is flabby, pale and savorless.
Leg of Mutton Diagram
In carving a roasted leg of mutton, the best slices are found by cutting
quite down to the bone, in the direction from 1 to 2, and slices
may be taken from either side.
Some very good cuts are taken from the broad end of the mutton from 5 to 6, and
the fat on this ridge is very much liked by many. The cramp-bone
is a delicacy, and is obtained by cutting down to the bone at 4,
and running the knife under it in a semicircular direction to 3.
The nearer the knuckle the drier the meat, but the under side contains
the most finely grained meat, from which slices may be cut lengthwise.
When sent to the table a frill of paper around the knuckle will
improve its appearance.