Roast Neck of Mutton

Method

This is a very favourite joint in many families, the flesh being more tender and succulent than that even of the loin; and when only a small roast is required, the best end of the neck of mutton, or the middle, if divested of a large portion of the fat and cut into good shape, will furnish one of appropriate size and of excellent quality. Let the ends be cut quite even and the bones short, so as to give a handsome squareness of form to the meat. The butcher, if directed to do so, will chop off the chine bone, and divide the long bones sufficiently at the joints to prevent any difficulty in separating them at table. From four to five pounds weight of the neck will require from an hour to an hour and a quarter of roasting at a clear and brisk, but not fierce, fire. It should be placed at a distance until it is heated through, and then moved nearer, and kept thoroughly basted until it is done. Tomatas baked or roasted may be sent to table with it; or a little plain gravy and red currant-jelly; or it may be served without either.

When the entire joint, with the exception of the scrag-end (which should always be taken off), is cooked, proportionate time must be allowed for it.

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