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1040. The Leg, Haunch, and Saddle The leg, haunch, and saddle, will be the better for being hung up in a cool airy place for four or five days, at least; in temperate weather, a week: in cold weather, ten days, A leg of eight pounds will take about two hours; let it be well basted. 1041. A Chine or Saddle. i.e. the two loins, of ten or eleven pounds--two hours and a half. It is the business of the butcher to take off the skin and skewer it on again, to defend the meat from extreme heat, and preserve its succulence. If this is neglected, tie a sheet of paper over it; baste the strings you tie it on with directly, or they will burn. About a quarter of an hour before you think it will be done, take off the skin or paper, that it may get a pale brown colour, and then baste it, and flour it lightly to froth it. 1042. A Shoulder. A shoulder, of seven pounds, an hour and three-quarters, or even two hours. If a spit is used, put it in close to the shank-bone, and run it along the blade-bone. 1043. A Loin of Mutton. A loin of mutton, from an hour and a half to an hour and three-quarters. The most elegant way of carving this is to cut it lengthwise, as you do a saddle. A neck, about the same time as a loin. It must be carefully jointed to prevent any difficulty in carving.