Fore Quarter Of Lamb Recipe

Separate the shoulder from the breast and ribs, by passing the knife

under, in the direction of a, b, c, and d. Be careful to keep it

towards you horizontally, to prevent cutting the meat too much off the

bones. If grass lamb, the shoulder being large, put it into a another

dish. Squeeze the juice of half a Seville orange or lemon on the other

part, and sprinkle a little salt and pepper; then separate the gristly

part from the ribs, in the line e, c, and help either from that or

from the ribs, as may be chosen.

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