Mutton and Lamb.
Roast Mutton.
The parts which are usually roasted are:—
The shoulder,
The saddle, or chine, and
The loin and haunch (a leg and part of the loin).
The leg is best boiled, unless the mutton is young and very tender. To roast—wash the meat well, and dry with a clean cloth. Let your fire be clear and strong; put the meat on with a little water in the dripping-pan. If you think well of the plan (and I do), let there be a cupful of boiling water dashed over the meat when it is first put down to roast, and left to trickle into the pan. I have elsewhere explained the advantages of the method. Allow, in roasting, about twelve minutes per pound, if the fire is good. Baste often—at first with salt and water, afterward with the gravy. If it is in danger of browning too fast, cover with a large sheet of white paper. Roast lamb in the same manner, but not so long. Skim the gravy well, and thicken very slightly with browned flour. Serve with currant jelly.