This very handsome joint is commonly and easily carved in long thin
slices from each side of the bone, with a little additional fat cut
from the left side. Or, with a little more care, the newer mode may be
followed of carving oblique slices from the centre, beginning at the
bone near the tail, and cutting the slices through the joint, thus
mingling the fat and lean. A saddle of lamb, a pretty dish in season,
must be carved in the same way.
[Illustration]