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Charollais sheep should display a loin that is long, wide and deep without excessive fat. The eye muscle should be full. The leg-of-lamb should be thick, deep and full and rump should be thick and wide. Good growth rate is desirable. Charollais heads should display a pink skin color with a varying amount of light coloured hair.
However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only 400 grams (14 oz) per year. [36] In Australia, the leg of lamb roast is considered to be the national dish. [38]
In comparison, countries such as the U.S. consume only a pound or less (under 0.5 kg), with Americans eating 50 pounds (22 kg) of pork and 65 pounds (29 kg) of beef. [151] In addition, such countries rarely eat mutton, and may favor the more expensive cuts of lamb: mostly lamb chops and leg of lamb .
It is a large heavy sheep, somewhat stockier and shorter in the leg than some other British longwool breeds; rams usually weigh some 115–135 kg, ewes about 85–110 kg. [4]: 796 [7]: 122 Like the breeds from which it derives, it is polled (hornless). The wool is long and forms curls or ringlets, covering the head and legs as well as the body.
The main rule of thumb to follow is that it takes around 20 minutes per pound of lamb. So if you have a 4 lb leg of lamb, estimate that it will take an hour and 20 minutes to cook. Related: The ...
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Poddy lamb, bottle lamb or pet lamb – an orphan lamb reared on a bottle. Also cade lamb, or placer. Rubbed wool indicating the presence of external parasites on sheep. Pour-on – see backliner. Raddle – coloured pigment used to mark sheep for various reasons, such as to show ownership, or to show which lambs belong to which ewe. May be ...
If you’re stuck on today’s Wordle answer, we’re here to help—but beware of spoilers for Wordle 1275 ahead. Let's start with a few hints.