HOW TO USE CHEAPER PIECES OF LAMB AND
MUTTON TO CUT LIVING COST
Diagram showing cuts of mutton numbered to correspond with items
in the accompanying article.
BY BIDDY BYE
To most cooks mutton and lamb
suggest chops to fry or broil and legs
to roast, nothing more. But since
these parts are most in demand their
price has long since put them beyond
the reach of housewives who must
feed large families.
Mutton and lamb are splendid
foods for growing children, invalids
and elderly people. It is desirable
that housewives should learn to se
lect cheaper cuts.
The expensive cuts are the loin
chops and roasts (6) and the rib
chops and crown roast (4) with the
leg (8) for roasting.
When a large roast is required the
whole hind quarter of lamb is used.
A saddle of mutton consists of both
sides of the back bone of the animal
between (6) and the chuck (2).
Sometimes the chuck and the
ribs are roasted together and called
the rack. The sweetbreads are used
The cheaper cuts are as nutritious
as the best cuts.
The flank ,(7j;is .often, cut to in
clude the whole under side of the an
imal. It is used for stewing.
They breast (5) is delicious when
braized. Chops are cut from the
shoulder (3) or a stew called hot-pot
may be made by combining it with
codfish. The shoulder also makes a
delicate broiling piece, but it is most
economical when cooked in a casse
rolle. The neck (1) is used for broths;
or the meat may be boiled and used
in croquettes, or in combinations
with rice; or it may be shaped into a
pocket, stuffed with a bread crumb
dressing, and baked.
Sheep's trotters (9-10) are usually
baked with bread crumbs and served
with corn or oatmeal bread. They
are also used for pickling and jellies.
Haggis is made from sheep's heart.
Sheep's head cheese, an old coun
try dish, is merely a meat loaf. '
Lamb's kidneys are usually broiled
with bacon on a skewer.
(More recipes for using the cheap
er cuts of lamb and mutton will be
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