Several Tw darling.
Another thought just occurred as I put a nice leg of lamb into the oven for dinner, we used to buy things at the butchers that don't seem to exist anymore. First off there is the aforementioned leg of lamp which my Mother used to ask for as Jigot of Lamb, a direct translation from the French gigot. Then there was 'raw beef ham which you could have spiced or unspiced, our butcher used to keep a big metal shaker full of his own recipe spices, which he shook over each slice as he cut it. Then there was 'Nine hole beef', now I never did find out what that was, and the sheeps head which the butcher would split with his cleaver, and we would boil it and scoop out the brains and put them in little dishes with some gelatin to make 'brawn' Now you can't even buy tripe or oxtail, because of the awful offal scare after BSE. I still make soup by boiling a piece of flank mutton to which I add potatos and turnip. Then I scoop the meat out, and some of the veg as a meal, and add dried butter beans, peas, and barley to make soup. Ah the old frugal Scots ways, remember the joke about the women who asked the butcher for a sheeps head, and asked him to leave the eyes in so's it would see her through the week.
As them Norn Ironers are also called the Scots Irish in some quarters, I bet they did similar things.
Giok