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Lamb brains sold as food Gulai otak, cattle's brain curry from Indonesia. The brain, like most other internal organs, or offal, can serve as nourishment.Brains used for nourishment include those of pigs, squirrels, rabbits, horses, cattle, monkeys, chickens, camels, fish, lamb, and goats.
It is the brain of a cow, goat or sheep served with gravy. In the Hyderabadi cuisine of India, maghaz masala (bheja fry) is a deep fried goat brain delicacy. Mogoz bhuna is a popular dish in Bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. [3] Almonds and pistachios are often added.
It was formed in 1892 [2] as the National Sheep Breeders Association. [3] In 1969 it changed to its present name. It was initially established to facilitate communication between progressive breeders and improve sheep breeding management as well as provide a unified voice for the sheep industry. The association is a registered charity. [4]
It is documented as far back as the fifteenth century, but the present German name was not used before 1884; the breed standard dates from 1962. In the past there was some cross-breeding with imported sheep: in the nineteenth century with Bergamasca and Cotswold stock, [4]: 940 and in the twentieth century with the Southdown. [3]: 280
Sheep in a field near Aberystwyth. Sheep farming is an environmental issue in Wales.Much of the nation is rural countryside and sheep are farmed throughout Wales.The woollen industry in Wales was a major contributor to the national economy, accounting for two-thirds of the nation's exports in 1660.
Transmissible spongiform encephalopathies (TSEs), also known as prion diseases, [1] are a group of progressive, incurable, and fatal conditions that are associated with the prion hypothesis and affect the brain and nervous system of many animals, including humans, cattle, and sheep.
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Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat. [1] It is often served with tongue, sauteed with beurre noir and capers, or mixed with scrambled eggs. In Italy, cervella fritte is a popular dish made of bite-sized batter-fried morsels of beef brain.