Because of the facility with which mutton absorbs odors and flavors, special care should be taken of it in the home. When it comes into the house, it should be wiped thoroughly with a damp cloth, and all portions that have the slightest unpleasant odor about them should be cut off. Such portions are most likely to he found where the layer of meat is thin as, for example, on the lower end of the leg, on the flank, or on the ribs.
When a large piece of mutton is bought, these facts should be kept in mind in determining which parts should be used first It is well, for example, to remove the flank end of the loin and part of the rib bones first, and use them for soups or stews. The removal of the membrane and the red skin from the surface of the meat before it is cooked is also desirable. In roasting mutton, many housekeepers believe that it is well to keep the meat well up from the pan by means of a rack, for if this is not done, the fat of the meat is likely to become scorched and to affect the flavor of the meat itself.