The most delicious sorts of lamb are those of the South-Down breed,
known by their black feet; and of these, those which have been
exclusively suckled on the milk of the parent ewe, are considered
the finest. Next to these in estimation are those fed on the milk of
several dams; and last of all, though the fattest, the grass-fed lamb:
this, however, implies an age much greater than either of the others.
LAMB, in the early part of the season, however reared, is in London,
and indeed generally, sold in quarters, divided with eleven ribs to the
fore-quarter; but, as the season advances, these are subdivided into
two, and the hind-quarter in the same manner; the first consisting of
the shoulder, and the neck and breast; the latter, of the leg and the
loin.—As lamb, from the juicy nature of its flesh, is especially liable
to spoil in unfavourable weather, it should be frequently wiped, so as
to remove any moisture that may form on it.
[Illustration: SIDE OF LAMB.]
IN THE PURCHASING OF LAMB FOR THE TABLE, there are certain signs by
which the experienced judgment is able to form an accurate opinion
whether the animal has been lately slaughtered, and whether the joints
possess that condition of fibre indicative of good and wholesome meat.
The first of these doubts may be solved satisfactorily by the bright
and dilated appearance of the eye; the quality of the fore-quarter can
always be guaranteed by the blue or healthy ruddiness of the jugular,
or vein of the neck; while the rigidity of the knuckle, and the firm,
compact feel of the kidney, will answer in an equally positive manner
for the integrity of the hind-quarter.
MODE OF CUTTING UP A SIDE OF LAMB IN LONDON.—1. Ribs; 2. Breast; 3.
Shoulder; 4. Loin; 5. Leg; 1, 2, 3. Fore Quarter.
LAMB, Breast of, and Green Peas.
_Ingredients._—1 breast of lamb, a few slices of bacon, ½ pint of
stock, 1 lemon, 1 onion, 1 bunch of savoury herbs, green-peas.
_Mode._—Remove the skin from a breast of lamb, put it into a saucepan
of boiling water, and let it simmer for 5 minutes. Take it out and lay
it in cold water. Line the bottom of a stewpan with a few thin slices
of bacon; lay the lamb on these; peel the lemon, cut it into slices,
and put these on the meat, to keep it white and make it tender; cover
with 1 or 2 more slices of bacon; add the stock, onion, and herbs, and
set it on a slow fire to simmer very gently until tender. Have ready
some green peas, put these on a dish, and place the lamb on the top
of them. The appearance of this dish may be much improved by glazing
the lamb, and spinach may be substituted for the peas when variety is
desired. _Time._—1½ hour. _Average cost_, 10_d._ per lb. _Sufficient_
for 3 persons. _Seasonable._—Grass lamb, from Easter to Michaelmas.
LAMB, Stewed Breast of.
_Ingredients._—1 breast of lamb, pepper and salt to taste, sufficient
stock to cover it, 1 glass of sherry, thickening of butter and flour.
_Mode._—Skin the lamb, cut it into pieces, and season them with pepper
and salt; lay these in a stewpan, pour in sufficient stock or gravy to
cover them, and stew very gently until tender, which will be in about
1½ hour. Just before serving, thicken the sauce with a little butter
and flour; add the sherry, give one boil, and pour it over the meat.
Green peas, or stewed mushrooms, may be strewed over the meat, and will
be found a very great improvement. _Time._—1½ hour. _Average cost_,
10_d._ per lb. _Sufficient_ for 3 persons. _Seasonable._—Grass lamb,
from Easter to Michaelmas.
LAMB, TO CARVE.—Leg, loin, saddle, shoulder, are carved as mutton.
LAMB, Fore-quarter of, to Carve.
We always think that a good and practised carver delights in the
manipulation of this joint, for there is a little field for his
judgment and dexterity which does not always occur. The separation of
the shoulder from the breast is the first point to be attended to; this
is done by passing the knife round the dotted line, as shown by the
figures 1, 2, 3, 4, and 5, so as to cut through the skin, and then, by
raising with a little force the shoulder, into which the fork should
be firmly fixed, it will come away with just a little more exercise
of the knife. In dividing the shoulder and breast, the carver should
take care not to cut away too much of the meat from the latter, as that
would rather spoil its appearance when the shoulder is removed. The
breast and shoulder being separated, it is usual to lay a small piece
of butter, and sprinkle a little cayenne, lemon-juice, and salt between
them; and when this is melted and incorporated with the meat and gravy,
the shoulder may, as more convenient, be removed into another dish. The
next operation is to separate the ribs from the brisket, by cutting
through the meat on the line 5 to 6. The joint is then ready to be
served to the guests; the ribs being carved in the direction of the
lines from 9 to 10, and the brisket from 7 to 8. The carver should ask
those at the table what parts they prefer—ribs, brisket, or a piece of
the shoulder.
[Illustration: FORE-QUARTER OF LAMB.]