TABLE II
NAMES AND USES OF MUTTON AND LAMB CUTS
NAME OF LARGE CUT NAME OF SMALL CUT USES OF CUTS
Fore quarter:
Neck...................Broth, stew
Chuck.................. Stew, steamed
Shoulder................Boiled, steamed, braised, roast
Rack ribs...............Chops, crown roast
Breast.................. Stew, roast, braised, stuffed
Hind quarter:
Loin.................... Seven chops, roast, boiling
Flank................... Stew
Leg..................... Roast, braising, broiling
Saddle.................. Roast
COOKING OF MUTTON AND LAMB
PREPARATION OF ROASTS, CHOPS, AND STEWS
33. The cookery processes applied in preparing mutton and lamb for the
table do not differ materially from those applied in the preparation of
other meats. However, directions for cooking mutton and lamb in the most
practical ways are here given, so that the housewife may become
thoroughly familiar with the procedure in preparing roasts, chops,
and stews.
[Illustration: FIG. 9 (_a_)]
[Illustration: FIG. 9 (_b_)]
34. Roast Leg of Mutton or Lamb.--Of all the principal cuts of mutton or
lamb, the leg contains the smallest percentage of waste. It is,
therefore, especially suitable for roasting and is generally used for
this purpose.
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