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for the greater proportion of bone in other joints. The leg of a sheep is roughly reckoned to weigh as many pounds as the whole sheep weighs in stones. Legs can be bought of all weights, from about 5 lb. to 6 lb. Mutton steaks are cut from the leg.

(2) Loin.—This is considered the best roasting joint. Two loins together make a saddle; rather a wasteful joint, because of the way it is carved. The upper part of the loin and leg together form a haunch. Chump chops are cut near the tail, where the proportion of bone is greater.

(3) Chump end of Loin.—Cut with the loins for a saddle, always roasted, or in chops for broiling.

(4) Best end of the Neck.—Roasting, boiling, or for mutton cutlets. Small mutton is best for cutlets.

(5) Scrag end of the Neck.—Broth, stews, or boiling. A low-priced joint, not very fat, but very bony and wasteful.

(6 and 8) Shoulder.—Often sold divided, for roasting. It is preferred by many persons to the leg, but is not so economical, and is fatter.

(7) Breast.—Often sold at a cheap rate for stewing or boiling. Too fat for many persons, but often economical.

Besides these joints, the following parts of the sheep are sold for food:—

(9) Head.—Sometimes sold with the pluck, but more often alone. Can be boiled, and made into most excellent broth—Scotch people generally use it for this—or braised, and is usually an economical dish, but its price varies very greatly.

(10) Heart.—Sometimes sold separately, and sometimes with the rest of the "pluck," consisting of liver, lights and heart. Sheep's liver can be fried or made into soup. The heart is best roasted. The whole of the pluck is frequently eaten. In Scotland it is made into "haggis." Probably the cheapest form of butcher's meat.

(11) Kidneys.—Broiled or stewed. A very common breakfast dish. The kidney is often sold with the loin.

(12) Feet, or "trotters," as they are generally called in London, where they are bought in the markets at 4 a penny, and after being cleaned and boiled are retailed at a halfpenny and a penny each. Seldom eaten in the south of England except by the very poor.

(13) Mutton suet is better than beef for frying, because it is less likely to burn, but it is not so good for puddings.

Mode of Cutting up Lamb.—Lamb, when large, is cut into the same joints as mutton; when small, it is sold in quarters; the leg and loin to the hind, and the shoulder, breast and neck to the fore-quarter.

Lambs' sweetbreads are considered a delicacy, and are expensive. Lambs' fry consists of the liver, sweetbread, some of the inside fat or "leaf," and the heart.

Lamb's kidney, lamb's head and lamb's trotters are also eaten.