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Gemsbok are light taupe to tan in color, with lighter patches toward the bottom rear of the rump. Their tails are long and black in color. A blackish stripe extends from the chin down the lower edge of the neck, through the juncture of the shoulder and leg along the lower flank of each side to the blackish section of the rear leg.
Acanthosicyos naudinianus, known as the Gemsbok cucumber, is a perennial African melon with edible fruits and seeds. [3] Description
Pages in category "Cuts of lamb" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. L. Lamb chop (meat) R.
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Meat cuts as depicted in Cassell's dictionary of cookery (1892) A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering . Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
The rump is anterior to the animal's tail (here on a draft horse) Parts of a dog, rump labeled 1L, dock labeled K. The rump or croup, in the external morphology of an animal, is the portion of the posterior dorsum – that is, posterior to the loins and anterior to the tail. Anatomically, the rump corresponds to the sacrum.
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A solid cut from the bottom round [12] or rump is marinated for three or four days, [13] or as many as ten, [14] before cooking. Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns , juniper berries , cloves , nutmeg , and bay leaves and less commonly coriander ...