[Illustration]
A leg of wether mutton, (which is best flavored) may be known at the
market by a round lump of fat at the edge of the broadest part, a little
above the letter _a_. The best part is midway between the knuckle and
farther end. Begin to help there, by cutting thin slices to _b_. If the
outside is not fat enough, help some from the side at the broad end, in
slices from _e_ to _f_. This part is most juicy, but many prefer the
knuckle, which, in fine mutton, will be very tender, though dry. There
are very fine slices in the back of the leg--turn it up, and cut the
broad end, not in the direction you did the other side, but lengthwise.
To cut out the cramp bone, take hold of the shank (which should be
previously wound round with half a sheet of fool's-cap paper) with your
left hand, and cut down to the thigh bone at _g_, then pass the knife
under the cramp bone, in the direction _g_, _d_.