Show UTAH LAMB WEEK 0 the following information is offered for the belef benefit it of housewives who may be interested in knowing how ir t judge good cuts of lamb the inexperienced buyer cad be sure thac the cut being purchased comes from a larob if the bone is observed carefully the bones of a lamb are pink and porous while in the older animal they have become hard and white if you ask your meat retailer to show you the break joint of the fore or hind bind leg of a lamb you will see that the end of the bone is rough quite red and soft the true break joint is seen only in lamb the color and firmness of the fat and the lean are other important factors to consider when purchasing lamb lamb is at its ite best after it has been hung in the refrigerator for 10 to 12 days during this a aging g i n g process the lamb iamb becomes firmer and more tender the lean will be pink with a fine grain and a velvety texture and the fat will be firra firm and white |