The jigot […] is the handsomest and most valuable part of the carcass, and on that account fetches the highest price. It is either a roasting or a boiling piece. Of Black-faced mutton it makes a fine roast, and the piece of fat in it called the Pope's eye, is considered a delicate morceau by epicures. A jigot of Leicester, Cheviot, or Southdown mutton makes a beautiful boiled leg of mutton, which is prized the more the fatter it is, as this part of the carcass is never overloaded with fat.

I meant to pause the picture, but hit the rewind by mistake.

Epicurean cooks Sharpen with cloyless sauce his appetite, That sleep and feeding may prorogue his honour Even till a Lethe'd dullness-

During this period, we were the lions of the neighbourhood; and, no doubt, strangers from the distant villages were taken to see the Karhowrees (white men), in the same way that countrymen, in a city, are gallanted to the Zoological Gardens.