[Illustration]

FORE-QUARTER OF LAMB.

The first cut to be made in carving a fore-quarter of lamb is to
separate the shoulder from the breast and ribs; this is done by
passing a sharp carving knife lightly around the dotted line as shown
by the figs. 3, 4 and 5, so as to cut through the skin, and then, by
raising with a little force the shoulder, into which the fork should
be firmly fixed, it will easily separate with just a little more
cutting with the knife; care should be taken not to cut away too much
of the meat from the breast when dividing the shoulder from it, as
that would mar its appearance. The shoulder may be placed upon a
separate dish for convenience. The next process is to divide the ribs
from the brisket by cutting through the meat in the line from 1 to 2;
then the ribs may be carved in the direction of the line 6 to 7, and
the brisket from 8 to 9. The carver should always ascertain whether
the guest prefers ribs, brisket, or a piece of the shoulder.


[Illustration]

HAM.

The carver in cutting a ham must be guided according as he desires to
practice economy, or have at once fine slices out of the prime part.
Under the first supposition, he will commence at the knuckle end, and
cut off thin slices toward the thick and upper part of the ham.