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Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted , though the leg is sometimes boiled . Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other cuts , and, if not from a young lamb, is best cooked slowly using either a moist method, such as ...
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 .
The even-toed ungulates are ungulates whose weight is borne about equally by the third and fourth toes, rather than mostly or entirely by the third as in perissodactyls. There are about 220 artiodactyl species, including many that are of great economic importance to humans. Family: Bovidae (cattle, antelope, sheep, goats) Subfamily: Bovinae ...
The first confirmed export of Romneys from England was a shipment of 20 from Stone, Kent, that went on the Cornwall to New Zealand in 1853. With these and a further 30 ewes sent in 1856, Alfred Ludlum established New Zealand's first Romney Marsh stud in 1860 at Newry, in the Hutt Valley, and Ludlam's brother-in-law, Augustus Onslow Manby Gibbes, also bred them around this time in Australia at ...
The Cameroon Dwarf is a hardy sheep. It is normally brown with a black belly and black markings to the head and legs. Has a hair coat, and in winter grows a fine under-coat; it sheds this in springtime.
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 ...
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi ) are left on the rack, with the top two inches (5 cm) exposed.