[Illustration]
Separate the shoulder from the breast and ribs, by passing the knife
under, in the direction of _a_, _b_, _c_, and _d_. Be careful to keep it
towards you horizontally, to prevent cutting the meat too much off the
bones. If grass lamb, the shoulder being large, put it into a another
dish. Squeeze the juice of half a Seville orange or lemon on the other
part, and sprinkle a little salt and pepper; then separate the gristly
part from the ribs, in the line _e_, _c_, and help either from that or
from the ribs, as may be chosen.