Mutton and Lamb

As to roasting of Mutton; the Loin, the Saddle of Mutton (which is the two Loins) and the Chine (which is the two Necks) must be done as the Beef above: But all other Sorts of Mutton and Lamb must be roasted with a quick clear Fire, and without Paper; baste it when you lay it down and just before you take it up, and drudge it with a little Flour; but be sure not to use too much, for that takes away all the fine Taste of the Meat. Some chuse to skin a Loin of Mutton, and roast it Brown without Paper: But that you may do just as you please, but be sure always to take the Skin off a Breast of Mutton.