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LAMB, in the early part of the season, however reared, is in
London, and indeed generally, sold in quarters, divided with eleven ribs
to the forequarter; but, as the season advances, these are subdivided
into two, and the hind-quarter in the same manner; the first consisting
of the shoulder, and the neck and breast; the latter, of the leg and the
loin,–as shown in the cut illustrative of mutton. As lamb, from the
juicy nature of its flesh, is especially liable to spoil in unfavourable
weather, it should be frequently wiped, so as to remove any moisture
that may form on it.
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