Page:Meier - The Art of German Cooking and Baking.djvu/70




 * 1. Leg.

2-3. Loin and small Ribs, or Loin Chops and Rib Chops.

4-5. Shoulder and Round Shoulder.

6. Neck.

7. Breast.

8. Head

The best time for lambs is from beginning^ of December to the end of April. Good lamb meat is hard or firm and white and the fat also. Avoid buying soft, reddish meat of lamb or mutton. The forequarter is the. most tender part of lamb.

The wether furnishes the best meat when he is 3 to 3 years old. Up to one year it is called lamb meat or lamb, older than that it is called mutton. Good mutton must be juicy, red and covered with a layer of white fat.

Best parts for roasts are leg and loin.

Best pieces for braising and stews are leg, loin and breast.

Small pieces for frying, cutlets and steaks from leg.