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1053. Lamb 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. 1054. Grass-Lamb. Grass-Lamb is in season from Easter to Michaelmas. 1055. House-Lamb. House-Lamb from Christmas to Lady-day. 1056. Mint. When green mint cannot be got, mint vinegar is an acceptable substitute for it. 1057. Roasting a Hind-Quarter. Hind-quarter of eight pounds will take from an hour and three-quarters to two hours; baste and froth it. 1058. Roasting a Fore-Quarter. Fore-quarter of ten pounds, about two hours. 1059. Preparation. It is a pretty general Custom, when you take off the shoulder from the ribs, to rub them with a lump of butter, and then to squeeze a lemon or Seville orange over them, and sprinkle them with a little pepper and salt.