The same rules for cutting up should be observed as in the sheep. The fore-quarter consists of a shoulder, neck, and breast together ; if cut up, the shoulder and ribs. The hind-quarter is the leg and loin. The head and pluck consist of the liver, lights, heart, nut and melt, as also the fry, which is the sweetbread, bits and skirts, and part of the liver. The fore-quarter should be fresh, the hind-quarter should hang, it should be of a pale color and fat. The vein in the fore-quarter ought to be bluish and firm; if yellow or green, it is very stale. To ascertain if the hind-quarter is fresh, pass your finger under the kidney, and if there is a faint smell it is not fresh. If there is but little flesh on the shoulder it is not fine lamb ; those that have short wool I have found to be the best flavored Nothing differs so much in flavor and goodness as this: much depends upon the kind of pasture on which the ewe is fed ; that which is obtained when it is the dearest has but little flavor, and requires the addition of lemon and cayenne to make it palatable.