tissues of all young animals, the flesh of lamb and veal is much more
prone, in close, damp weather, to become tainted and spoil than the
flesh of the more mature, drier, and closer-textured beef and mutton.
Among epicures, the most delicious sorts of lamb are those of the
South-Down breed, known by their black feet; and of these, those which
have been exclusively suckled on the milk of the parent ewe, are
considered the finest. Next to these in estimation are those fed on the
milk of several dams, and last of all, though the fattest, the grass-fed
lamb; this, however, implies an age much greater than either of the
others.
[Illustration: SIDE OF LAMB.]