The fore-quarter of a sheep contains the neck, breast, and shoulder;
and the hind-quarter the loin and leg. The two loins together are
called the chine or saddle. The flesh of good mutton is of a bright
red, and a close grain, and the fat firm and quite white. The meat will
feel tender and springy when you squeeze it with your fingers. The vein
in the neck of the fore-quarter should be of a fine blue.
Lamb is always roasted; generally a whole quarter at once. In carving
lamb, the first thing done is to separate the shoulder from the breast,
or the leg from the loin.
If the weather is cold enough to allow it, mutton is more tender after
being kept a few days.