Hind Quarter of Mutton.

This consists of the leg and loin, and is the choicest cut. It makes a
fine roast for a large family, but for a moderate-sized or small one
either the leg or loin alone is better. A hind quarter taken from a
prime animal will weigh from twenty to thirty pounds.


Leg of Mutton.

This joint is nearly always used for roasting and boiling. It has but
little bone, as compared with the other parts of the animal, and is,
therefore, an economical piece to select, though the price per pound
be greater than that of any other cut. It is not common to find a good
leg weighing under ten or twelve pounds. A leg is shown in plate No.
19.

[Illustration: PLATE NO. 19.]


Loin of Mutton.

In a loin, as cut in Boston, there are seven ribs, which make a good
roast for a small family. This cut is particularly nice in hot
weather. It is not as large as a leg, and the meat is, besides, of a
lighter quality and more delicate flavor. The cost when the flank is
taken off will be about seven cents more a pound than if the loin be
sold with it on; but, unless you wish to use the flank for a soup,
stew or haricot, it is the better economy to buy a trimmed piece and