Lamb
The vein in the neck of the fore-quarter should be blueish, and firm—otherwise do not buy it. If greenish or yellowish, it is tainted, and fit only for manure. Never buy any thing that has been kept too long. The worst may, by some process, be a little disguised, but nothing can render wholesome any article of food in which decomposition has commenced, even in the slightest degree. The fat should be quite white. If there is but little meat on the shoulder it has not been a good lamb. In America, where food is abundant, there is no occasion to eat any thing, that has the flavor in the least changed by keeping.
A fore-quarter of lamb comprises the shoulder, the neck, and the breast together. The hind-quarter is the loin and leg. Lamb comes in season in the beginning of April, if the spring is not unusually backward.
Jersey lamb is sometimes garlicky early in the season. Avoid buying it; you can easily tell it by the garlicky smell. It can only be rendered eatable by stewing, or frying it with plenty of onions. To plain roast or boil garlicky meat is in vain. Beef, also, is sometimes garlicky.
Lamb may be cooked in every way that is proper for mutton.