Mutton Meat, Lamb Parts Picture
The parts of a lamb for purposes of carving and cooking mutton meat recipes. See also
- Leg, used for roasts and for boiling.
- Shoulder, used for baked dishes and roasts.
- Loin, best end used for roasts, chops.
- Loin, chump end used for roasts and chops.
- Rack, or rib chops, used for French chops, rib chops, either
for frying or broiling; also used for choice stews.
- Breast, used for roast, baked dishes, stews, chops.
- Neck or scrag-end, used for cutlets, stews and meat-pies.
A saddle of muton or double loin is two loins cut off before the
carcass is split open down the back. French chops are a small rib
chop, the end of the bone trimmed off and the meat and fat cut away
from the thin end, leaving the round piece of mutton meat attached to the
larger end, which leaves the small rib bone bare. Very tender and
Mutton is prime when cut from a carcass which has been fed out
of doors, and allowed to run upon the hillside; they are best when
about three years old. The fat will then be abundant, white and
hard, the flesh juicy and firm, and of a clear red color.
For mutton roasts, choose the shoulder, the saddle, or the loin
or haunch. The leg should be boiled. Almost any part will do for
Lamb born in the middle of the winter, reared under shelter, and
fed in a great measure upon milk, then killed in the spring, is
considered a great delicacy, though lamb is good at a year old.
Like all young animals, lamb ought to be thoroughly cooked, or it
is most unwholesome.