The best roasts are the leg, the saddle, and the shoulder of mutton.
They are all roasted according to the regular rules for roasting. In
England, mutton is hung some time before cooking. There must be
something in the air of England quite different from that of America in
reference to the hanging of meats and game; there, it is to be
confessed, the mutton, after having hung a certain length of time,
certainly is most delicious; here it would be unwholesome, simply not
fit to eat. These joints of which I speak are also good braised. Serve
currant-jelly-sauce with the roast, or garnish it with stuffed baked
tomatoes.