As has already been explained, there are two types of lamb used in cookery, grass lamb and house or young lamb. The preceding recipes for mutton are suitable for and can be applied to grass lamb. The following recipes are especially suited to the second kind, that is, house or young lamb.
The large joints of house lamb are the same as those for mutton, that is to say:
the Baron which comprises the 2 legs plus the saddle,
the Double which comprises the 2 legs not separated,
the Quarter (Quartier) which comprises one leg plus the loin.