31. Distinguishing Features of Cuts.--When the uses of the cuts of lamb
and mutton are to be considered, attention must be given to the anatomy
of the animal and the exercise that the different parts have received
during life. This is important, because the continued action of the
muscles tends to make the flesh tough, but, at the same time, it
increases the amount of extractives or flavoring material. Therefore,
meat taken from a part that has been subjected to much muscular action
is likely to need longer cooking than that taken from portions that have
not been exercised so much.
[Illustration: FIG. 8]
In lamb and mutton, as in beef and veal, the hind quarter is exercised
less in life than the fore quarter and consequently is, on the average,
more tender. The cuts from this part are therefore more expensive and
more suitable for roasting and broiling. The fore quarter, although
having the disadvantage of containing more bone and being tougher, is
more abundantly supplied with extractives and flavoring materials. Most
of the pieces obtained from this portion are particularly suitable for
broths, soups, stews, etc. The rib is an exception, for this is usually
higher in price than the hind-quarter pieces and is used for chops
and roasts.
32. Table of Mutton and Lamb Cuts.--The various cuts of mutton and lamb
and the uses to which they can be put are given in Table II, which may
be followed as a guide whenever there is doubt as to the way in which a
cut of either of these meats should be cooked.