Lamb Recipe

A carcass of lamb should weigh about twenty-five pounds before it

is old enough to be wholesome and nourishing food; before it has reached

that age it is watery and deficient in the elements of strength; at any

age it is more suitable food for women and children than for healthy

men. The finest kind has delicate rosy meat, and white, almost

transparant fat. The flesh of the second quality is soft, and rather red

compared with the pinkish-white meat of choice kinds; the fat is more

scanty, and the general appearance coarser. The poorest lamb has yellow

fat, and lean, flabby red meat, which keeps but a short time. Test the

freshness of lamb by touching the kidney-fat; if it is soft and moist

the meat is on the verge of spoiling; a bad smell indicates that it is

already tainted; it is utterly unfit for use.

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