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"Whenever one sacrificed (a yearling lamb) to Jovius, thus they very rightly decreed: no one shall observe this yearling lamb’s entrails by speaking; no one shall libate in the vase nor on the flawless roasted (entrails) by uttering words; and at this border sign before the city no one shall libate on these flawless (entrails) or pour broth ...
The lamb is then roasted for two hours at 180 °C (350 °F) and typically served with carrots and potato (also roasted), green vegetables and gravy. In Indonesia, lamb is popularly served as lamb satay [39] and lamb curry. [40] Both dishes are cooked with various spices from the islands, and served with either rice or lontong.
Rather than being calculated on a precise live mass basis, some estimates of this type have been generalized in tabulations (by species) according to age or sex classes, e.g. mature sheep, 0.2; lamb (weaned to yearling), 0.12; lamb (yearling), 0.15; ram, 0.25. [4] Linear estimation based on body mass or weight.
A sate of a yearling or five-month-old lamb; the nickname for this dish in Tegal is balibul, an acronym of baru lima bulan (just five months). Each kodi , or dish, contains twenty skewers, and each skewer has four chunks—two pieces of meat, one piece of fat and then another piece of meat.
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 ...
Ovis is a genus of mammals, part of the Caprinae subfamily of the ruminant family Bovidae. [1] Its seven highly sociable species are known as sheep or ovines. Domestic sheep are members of the genus, and are thought to be descended from the wild mouflon of central and southwest Asia.
The dish is also called lamb satay and goat satay. Sate kambing (goat satay) is very popular in the country, especially in Java , [ 2 ] where several regional recipes appear; the most famous among others are sate kambing Jakarta (Jakarta lamb satay), [ 2 ] sate kambing Tegal (Tegal lamb satay) from Central Java, sate Maranggi from West Java ...
Weaner is more commonly used for a weaned lamb, calf or pig. [2] A super weaner is an exceptionally large elephant seal which has been nursing from more than one lactating female and weighs considerably more than its peers at weaning age. [3] A weanling horse is a foal that has been weaned, usually between four and six months old.