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, 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 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.

[Illustration]

FORE-QUARTER OF LAMB.

The first cut to be made in carving a fore-quarter of lamb is to
separate the shoulder from the breast and ribs; this is done by
passing a sharp carving knife lightly around the dotted line as shown
by the figs. 3, 4 and 5, so as to cut through the skin, and then, by
raising with a little force the shoulder, into which the fork should
be firmly fixed, it will easily separate with just a little more
cutting with the knife; care should be taken not to cut away too much
of the meat from the breast when dividing the shoulder from it, as
that would mar its appearance. The shoulder may be placed upon a
separate dish for convenience. The next process is to divide the ribs
from the brisket by cutting through the meat in the line from 1 to 2;
then the ribs may be carved in the direction of the line 6 to 7, and
the brisket from 8 to 9. The carver should always ascertain whether
the guest prefers ribs, brisket, or a piece of the shoulder.

[Illustration]

HAM.

The carver in cutting a ham must be guided according as he desires to
practice economy, or have at once fine slices out of the prime part.
Under the first supposition, he will commence at the knuckle end, and
cut off thin slices toward the thick and upper part of the ham.

To reach the choicer portion of the ham, the knife, which must be very
sharp and thin, should be carried quite down to the bone through the
thick fat in the direction of the line from 1