Leg or Hand of Pork
Commonly the joints of pork are carved in the same way as the similar joints of mutton, in slices across, cut very deep, as marked 1, 2. In the leg, however, the close, firm flesh about the knuckle is more highly esteemed than in the same part of a leg of mutton, and must be dealt out impartially.
The hand is a delicate joint, and may be carved from the blade-bone as in mutton, or in thin, slices across, near the knuckle.