The meat should be pale pink, close-grained and firm to the touch. It should not have enlarged glands or abscesses (pigs kept too close together, reasonably enough, bite eachother). The fat should be firm and white, not oily, and without …

The colour of the meat varies with the breed of lamb. The fat should be creamy white (if it is yellow it indicates old age) and it should not be oily. All the joints should be plump and compact rather …

Flesh should be pale pink, soft but not flabby, and finely grained. There should be a very little creamy white fat. Do not worry if there is a lot of gelatinous tissue around the meat as this is a natural …

When choosing meat the general principle is to look for signs that it has come from a young animal. It should not be too fatty; The joints should be reasonably small; It should be of a firm texture; and It …