Place it on the platter with the thickest part up. From the thickest
part cut thin slices, slanting down to the knuckle; then make several
cuts across to the larger end, and remove these slices from the
shoulder-blade. Separate the blade at the shoulder-joint, and remove it.
Cut the meat under the blade in perpendicular slices.
Any part of the forequarter of mutton is more tender and palatable, and
more easily carved, if before cooking it be boned and stuffed. Or it may
be boned, rolled, and corned.