_Instructions for choosing it._
Lamb, like veal, is fresh when the eyes are full and bright, and the
vein in the neck is of a fine blue colour; but if it be green or
yellow, or if there be a faint smell about the kidney, it is stale. The
earliest house-lamb, in London, is from the Dorsetshire ewes, which are
sold in great numbers at Weyhill-Fair, on the 10th of October, whence
they are driven towards London, quite forward, frequently dropping
their lambs on the road. This comes in at or before Christmas, and is
generally cut into quarters. Grass-lamb comes into season about Easter,
and when large and plentiful is cut up in joints, like mutton.