Lamb, Pork and Yowl XSuying and Service at the Golf Club

TH E R E are four factors which are generally accepted as governing the purchase of lamb and mutton. The first and perhaps the most important is " f o rm. " The best formed lambs have good width in proportion to length with smooth, compact, even outlines. This insures a thick loin, with well meated ribs, a ful l thick middle from shoulder to leg, with evenly covered shoulders. The legs are full and thick and plump well down on the shanks.