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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.
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. |
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