No. 9. Shoulder of Mutton or Lamb

Commence by cutting from the outer edge direct to the bone of the shoulder in the line a b, and carve as many slices from that part of the joint as it will afford: then, if more be required, draw the knife on either side of the ridge of the blade-bone in the direction c c d d. The fat must be carved in the line e f. Some eaters have a preference for the juicy, but not very finely-grained flesh on the under-side of the shoulder, which must be turned, for it to be carved. For the mode of boning a shoulder of mutton or veal, and giving it a more agreeable appearance.