Note.—For the purpose of the table the prices per lb. for head, heart, kidneys and tongue is given. These parts are, however, nearly always sold irrespective of weight, and the following are average prices:—Head, 8d. each; heart, 5d. (frozen), 1d. each; kidneys, 4d. (frozen), 1d. each; tongue, 4d. each.
By most butchers the shank-bone of a leg of mutton is weighed with the joint, the result being an increase of weight without value, but it is nevertheless an economical joint, as there is no waste in its carving, whereas against a loin must be reckoned the loss of meat left upon the bones, and that so often caused by an undue preponderance of fat.
TABLE GIVING WEIGHT OF BONE, SKIN, AND WASTE IN JOINTS OF MUTTON.
| Name of Joint. | Weight of joint when bought. | Weight of bone, skin and waste. | Loss of weight by cooking. | Total weight of waste. | Weight of eatable matter. | |||||
| lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | lb. | oz. | |
| Huanch | 13 | 12 | 1 | 8 | 3 | 0 | 4 | 8 | 9 | 4 |
| Leg (boiled) | 10 | 0 | 1 | 6 | 1 | 10 | 3 | 0 | 7 | 0 |
| Leg„(roasted) | 8 | 2 | 1 | 7 | 1 | 4 | 2 | 11 | 5 | 7 |
| Loin | 5 | 13 | 0 | 12 | 1 | 1 | 1 | 13 | 4 | 0 |
| Saddle | 10 | 4 | 0 | 12 | 1 | 12 | 2 | 8 | 7 | 12 |
| Shoulder | 7 | 1 | 1 | 6 | 1 | 11 | 3 | 1 | 4 | 0 |
TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF LAMB.
| Name of Joint. | How usually cooked. | Weight before cooking. | Weight when cooked, bone and waste deducted. | Total loss per lb. | Average cost, per lb., uncooked or raw. | Cost per lb. after cooking, bone and waste deducted. | ||||
| lb | oz. | lb | oz. | oz. | s. | d. | s. | d. | ||
| Breast | Stewed | 2 | 0 | 1 | 6 | 5 | 0 | 10 | 1 | 2½ |
| Fore-quarter | Roasted | 11 | 0 | 7 | 12 | 4 | 1 | 0 | 1 | 5 |
| Hind-quarter | Roasted | 9 | 0 | 7 | 4 | 3 | 1 | 1 | 1 | 4¼ |
| [1]Leg | Roasted | 4 | 8 | 2 | 12 | 5¼ | 1 | 1 | 1 | 9¼ |
| Loin | Roasted | 4 | 3 | 3 | 0 | 4½ | 1 | 0 | 1 | 4¾ |
| Neck (in cutlets | Fried | 1 | 3 | 0 | 9½ | 7 | 1 | 1 | 1 | 8 |
| Neck„ (scrag) | Stewed | 1 | 2 | 0 | 10 | 6 | 0 | 8 | 1 | 2¼ |
| Shoulder | Roasted | 4 | 5 | 2 | 11 | 5½ | 1 | 0 | 1 | 7 |
- ↑ The foot being generally weighed with the Leg of Lamb, makes this joint an expensive one.
