232 FARM ANIMALS 
by the butcher. Most of the improved mutton breeds 
have been selected to meet these needs; and the effort 
of breeders and growers is to surpass their present work 
in these respects. The most useful size is also sought. 
An over-sized lamb, although evenly fleshed and fat, may 
not command near as good a price at market as a smaller 
lamb of even slightly inferior quality. 
FLocK OF EWES AND LAMBS AT PASTURE 
The sheep have been kept thrifty by wise feeding and careful attention. The ewes 
and lambs are together, and are excellent representatives of the Hampshire breed. 
13. Cuts of mutton.—The two loins joined are called 
a “saddle of mutton.” The quarters are usually sold as 
a “leg of mutton, or lamb,” for roasting. If saddle is 
used, it goes as a roast. Asa rule, the loins are cut into 
“chops” and broiled. Not infrequently shoulders and 
legs are cut as chops, but only where the demand for 
lamb or mutton chops is greater than the supply. The 
flanks, breasts and other less 
valuable parts are bought as aan (vc 
stewing meats, or for the pur- le [oS “Gee 
pose of making soup, or for NES Gl 
boiling, which may be eaten hot Cuts oF Mutton 
or cold. Often goat meat is sub- Common method of cutting the mut- 
ton carcass, 
stituted for mutton, The kids ‘ 
