THE MUTTON CARCASS AND ITS CUTS 



377 



the width of the back are desired, the carcass is not cut 

 through lengthwise as described, instead, the carcass is 

 cut into two parts, by dividing between the twelfth and 

 thirteenth ribs. The part next to the hind leg is known as 

 the saddle, while the other part, the front portion, is termed 

 the rack. Many country butchers divide the carcass into 



Fig. 205. Mutton chops. A, ribs ; B, loin. 



two parts, as first described, and then either cut the part 

 between hindquarter and shoulder into chops, or into roast 

 pieces, as the trade may demand. 



The saddle of mutton, strictly speaking, consists of the 

 loin portion of the back, from the point of the hip, up to 

 and including the thirteenth, and sometimes the twelfth rib. 

 This section weighs about 48 per cent of the entire carcass, 



