Lamb is a delicate, and commonly considered tender meat; but those who
talk of tender lamb, while they are thinking of the age of the animal,
forget that even a chicken must be kept a proper time after it has
been killed, or it will be tough eating. To the usual accompaniments
of roast meat, green mint sauce or a salad is commonly added: and some
cooks, about five minutes before it is done, sprinkle it with a little
minced parsley.