Roasted Leg of Mutton.
—If practicable, when carving a leg of mutton a patent handle should be adjusted to the end bone, which would be a substitute for the fork, and an avoidance of soiling the hands at the same time. Begin carving small, thin, even slices, about quarter of an inch in thickness, straight or diagonally down to the bone, till you come to the end bone, then lengthwise underneath to the end. On account of the much thinner meat on the other side of the leg, carve it diagonally, and serve one piece from each side.