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The staple length in Lincolns is among the longest of all the breeds, ranging from 8 to 18 in (20 to 46 cm) with a yield of 65 to 80%. Lincolns produce the heaviest and coarsest fleeces of the long-wooled sheep with ewe fleeces weighing from 12 to 20 lb (5.4 to 9.1 kg).
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. [23]
According to the OECD-FAO Agricultural Outlook for 2016, the top consumers of sheep meat in 2015 were as follows: [34] EU countries are not individually surveyed in this list. Among EU nations, Greece is the per capita leader in consumption at 12.3 kg, [35] while the UK's annual per capita lamb consumption is 4.7 kg. [36]
Lamb chops with new potatoes and green beans. This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb.
The Katahdin is of medium size: the average weight for ewes is approximately 65 kg (145 lb) and for rams about 95 kg (210 lb). [2] The sheep may be of any colour, and are usually naturally polled (hornless).
Mature animals shear fleece weights of 3.5 kg (7.7 lb) to 5.5 kg (12 lb). [3] The most outstanding characteristic of the Texel is its remarkable muscle development and leanness. Texel-sired lambs show an advantage of one full leg score in breed comparisons and less total carcass fat—especially seam fat. [8]
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Fleeces usually weigh between 2 and 4 lb (0.9 and 1.8 kg). [16] In November 2011, Shetland wool produced in Shetland gained protected geographical status with a protected designation of origin (PDO) classification as "Native Shetland Wool". It was the first non-food product in the UK to receive this status. [17]
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