Show lamb available all year round 9 although aru of folks think of lamb aa an essentially pring spring meat the fact of the matter Is that lamb ie Is not se nonal while lamb comes to the market in III large quan bitica in the spring and tall fall there jj Js na nevertheless a good supply available at all times it Is unfortunate tat housewives generally do not anuw T that lamb Is always in the sa market ket to help them with the solution of the ever recurring question what shall we have to cat lamb Is luch such a delicately flavored delicious dell cloua meat ineat and it offers to many possibilities for variety that it Is difficult to understand why the toe american nation doea does not con can xione more of it the annual per ter capita consumption of lamb Is only a little mo e than the fhe pounds per year or only about one twelfth of the bea and pork eaten annually in the united states doubtless one of the reasons Is that it Is considered a seasonal meat and another reason Is that bouse housewives wives generally think of lamb only in terms of legs and chops and therefore consider it expensive dut but there Is much more to a lamb than leg and loin there are other coatts than thin the leg which are very desir able ble there are chops other than the ithe rib and loin which ran can be rd ed in quite the tame same ay av the meat from the entire lamb Is U tender and ith the possible ex caption of the breast of a fine grained texture the shoulder yields cute cuts which may be roasted masted or trolled or with corn earn satisfaction and considerable economy chops and steak steaks may be cut from the shoulder and while they are not quite so to attractive in form they are tender and jalcs and well flavored As desirable as either elther the loin or the rib chop is the Sara saratoga togs chop which Is mat mae by boning out the under chuck rolling sk skewering mering into place and cutting between the bewers to form the chops these chops arc are about the sire size of the loin or rib chops they ther are the continuation of the eye oe of the rib and being without anile they adapt themselves to many attract attractive le me ghods of preparation the tim shoulder may tx le boned and rolled into a compact shap ly roast which Is the peer of the more popular leg in every way the shoulder may inay be extended by the use of a savory dressing in stuffing a boned shoulder it anay be done in two ways the pocket may be filled with the dressing jand and then rolled and tied into shape owe or it may be left flat and the edges de sewed tc getter er in cither either a case the stuffed shoulder eh may be carved into rnest slices of part pan leaf and port part dressing the breast lisa also may be boned nd rolled tw a roast or it may have a pocket bocket mae imad br io M w hi rk h dat d at to uia fad 1 the sass ur edits sewed together and the breast ro roasted A eted in an un uncovered pan just as any other tender cut of meat is roasted the bones of the breast should be cracked so that the roast may be carved between the ribs lamb recipes a will appear each week in the uintah gas od ad 1 |