Lamb is cut and sold like mutton. Being much smaller, however, a hind
or fore quarter is not too large for a good-sized family. Lamb will
not keep as long as mutton, for, being juicy, it taints more readily.
It is of a delicate flavor until nearly a year old, when it begins to
taste like mutton and is not so tender. The bones of a young lamb will
be red, and the fat hard and white. This meat is in season from May to
September.