Spring lamb is the meat of lambs from six weeks to three months old. It
is obtainable in March and throughout the spring. Yearling is lamb one
year old. The flesh of lamb is lighter in colour than that of mutton and
the bones are pinker. It may be distinguished from mutton, also, by the
smaller size of the cuts, which are otherwise the same in mutton and
lamb. Mutton, as all dark meats, may be served rare; but lamb, being
lighter, is classed with white meats in this respect, and should be
thoroughly cooked. The rank flavour of mutton is greatly reduced if the
pink membrane, which surrounds the animal, is pulled off before cooking.
The fat of mutton has a strong, disagreeable flavour, and most of it
should be removed. It will not be good for any cooking purposes as veal,
beef, and pork fat are.
_Cuts of Mutton._ The favourite cuts are the rib and loin chops and the
leg, but as other parts of the sheep are much cheaper, it is well to
know their possibilities. Shoulder, boned and tied into shape, will,
when cooked in the hay-box or cooker, make a very good substitute for
the leg, while shoulder of lamb makes a good roast for small families
who grow tired of perpetual steak and chops.
[Illustration: Figure No. 8.