Leg of Mutton or Lamb, or Knuckle of Veal
Before cooking, remove the rump-bones at the larger end. For a small family it is more economical to remove all the bones and fill the cavity with stuffing. Tie or skewer it into compact shape; there is then less waste, as the meat that is not used at the first dinner does not become dry and hard by keeping.
In serving, the thickest part of the leg should be toward the back of the platter. Put the fork in at the top, turn the leg toward you to bring the thickest part up, and cut through to the bone. Cut several slices of medium thickness, toward the thickest part, then slip the knife under and cut them away from the bone. A choice bit of crisp fat may be found on the larger end, and there is a sweet morsel near the knuckle or lower joint. If more be required, slice from the under side of the bone in the same manner.