Neck of Mutton
The joints of a neck of mutton are always divided before cooking in the same way as those of the loin, and the carving is simple. It is only necessary to begin at the long bones, where the best meat lies, the scrag, as it is usually called, being coarse and gristly, and frequently taken off before the joint is dressed for the table.
LAMB.
Lamb is generally carved in the same way as mutton, but rather more sparingly, as there is less meat on the joint; but when sent to table in the quarter, as it commonly is when young, it must be cut up after its own fashion as follows.