Doesn't everyone need a cookbook devoted to the lost art of muttonry? This reader has sheepish recipes for every day of the week. Paula Owen, the author, gives us an adequate introduction letting us know that...

"At best, today's life is fast-paced and hectic for most of us. The role of the homemaker is, therefore, more important than ever, because it becomes her duty to make her home a haven from the cares of the world... a place where family members may become refreshed in body and spirit."

Refreshed in body and spirit from eating lots and lots of lamb? That doesn't sound quite right. But I know I have plenty of time in "my hectic and fast-paced life" to make such relevant recipes as Potato Frosted Lamb Rings, Italian Lamb Neck Slices, Ground Lamb Fritters, Summer Molded Lamb Salad and Lamb Shoulder Chops, Pizza Style. Mmmm, good. I'll be testing these out right after I call my corner store butcher and have him hack up Mary's little lamb for me.

Anyways, there are lots of helpful tips and fun facts about our little fuzzy friends. I had no idea there was so much to know when preparing these meat masterpieces.

Fun Lamb Facts:

Lamb prices are usually lower in the fall because more lambs are born in the spring and summer than in the rest of the year. It was once considered just a seasonal meat. Summertime lambfest does sound a little heavy for the heat, dontcha think?

• Lambs are only considered such if they are less than one year old.
  
• Lambs from 3-5 months of age are traditionally called 'Genuine Spring Lambs' or 'Milk Finished Lambs'.
• Lambs from 6-12 months of age are called 'Springers' or 'Fed Finished Lambs'.
• Lambs from 6-8 weeks in age are known as 'Hot House' or 'Baby' Lambs. Hot baby lambs, that's what I want!
  
• 'Yearlings' are from 1-2 years in age.
• Lamb can be served underdone - it is not subject to trichinosis
• Tongs are recommended over forks when turning this tender meat.
  

Lamb Cuts and how to cook them:

I'm very interested to find out what neck slices are... here's everything you need to know about the different cuts of lamb and how to cook them. Keep this handy -- I know you're inspired to go and experiment with all the possibilities this list provides! So many choices.

Shoulder Cuts

• Neck Slices - Braise and cook in liquid
• Cushion Shoulder - Roast
• Rolled Shoulder - Roast or braise
• Boneless Shoulder Chops - Broil, panbroil, panfry or braise
• Saratoga Chops - yeehaw! Broil, panbroil, panfry or braise
• Blade Chops - Broil, panbroil, panfry or braise
• Square Cut Shoulder - Roast

Breast

• Shanks - Braise or cook in liquid
• Rolled Breast - Roast or braise
• Breast - Braise or roast
• Riblets - Braise or cook in liquid
• Patties - Broil, panbroil or panfry
• Stew Meat - Braise or cook in liquid
• Loaf - Roast and bake

Rack

• Crown Roast - Roast
• Rib Chops - Broil, panbroil or panfry
• Frenched Rib Chops - Broil, panbroil, or panfry - Oui, oui!

Loin

• Loin Chop - Broil, panbroil or panfry
• English Chop - cheerio! Broil, panbroil or panfry
• Rolled Loin Roast - Roast

Leg

• Leg of Lamb - 3 different cuts. Roast, broil, panbroil, pantfry, or braise
• Boneless Sirloin Roast - Roast
• American Leg - Roast (with a wifebeater and a gimme cap)
• Frenched Leg - Roast (with lace and frills)

Notable Recipes:

Italilan Lamb Neck Slices
Jellied Lamb Loaf Salad
Lamb Kidneys in Brochette
Lamb Pineapple Loaf
Potato-Frosted Lamb Ring
Summer Molded Lamb Salad
Upside Down Lamburger Pie