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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.
The Appenninica is reared principally for meat, usually either for spring lamb or for heavy lambs; lambs weigh about 4.2 kg at birth, about 14 kg at 45 days and about 24 kg at 90 days. [ 5 ] : 183 The milk yield is some 100–120 kg per lactation, with a fat content of 6%–7% ; most of it goes to the lambs, some may be used to make pecorino ...
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.
Navarin is a French ragoût (stew) of lamb or mutton.If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current name.
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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 ...
Meat & Livestock Australia (M&LA) is an independent company which regulates standards for meat and livestock management in Australian and international markets. . Headquartered in North Sydney, Australia; [1] M&LA works closely with the Australian government, and the meat and livesto
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