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.