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Show I Hot House Lambs ! I Are a Tasty Dish Lamb Is in season all the year round, and in most seasons is very reasonable in price, despite the opinion opin-ion of those who think only of legs and chops. Of course, "hot house" lambs, supplied sup-plied through the winter from as early as Christmas, are a luxury, for much care and expense is required in producing pro-ducing them. "Easter" lambs come next, and in this season the term "genuine" is in use, to differentiate between real lambs and small yearlings which might pass as lambs. The lamb carcass is entirely made up of tender cuts, so the inexpensive cuts can be made Into delicious dishes without difficulty : Saratoga chops, Saratoga noisettes, stuffed breast, lamb pie, etc. The Farm Journal. |