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Agneau de pré-salé. Agneau de pré-salé (French: 'salt marsh lamb') is a type of lamb which was raised in salt marsh meadows of France [1] (especially Mont Saint-Michel in Normandy and the Bay of the Somme in Picardy), and parts of the UK and the Netherlands. The sheep graze in pastures that are covered in halophyte grasses with a high ...
This is a list of sheep breeds usually considered to originate in Canada and the United States. [ 1 ] [ 2 ] Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively from those countries.
The butter lamb, also known as a buttered lamb, is a traditional butter sculpture accompanying the Easter meal for many Russian, Slovenian and Polish Catholics. [1] Butter is shaped into a lamb either by hand or in a lamb-shaped mold. [2] The butter lamb represents the Paschal Lamb, Jesus, who sacrificed himself on Good Friday; as such, the ...
The U.S. Sheep Experiment Station conducts research in the areas of ovine reproductive efficiency, genetic improvement (especially of breeds), nutrient intake and use, ovine growth and development, range/grazing management, and product quality (i.e. meat and wool). In addition to lambs and other attendant sheep, the station has a base flock of ...
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Shepherd. Shepherds travelling in Chambal, India. Shepherd with grazing sheep in Făgăraș Mountains, Romania. A shepherd is a person who tends, herds, feeds, or guards flocks of sheep. Shepherding is one of the world's oldest occupations; it exists in many parts of the globe, and it is an important part of pastoralist animal husbandry.
Kebab – Various; found throughout the Middle East. Khorkhog – Mongolia. Kibbeh nayyeh – a national dish of Lebanon, prepared with raw lamb or beef, fine bulgur and spices. Kokoretsi – Turkish; found throughout the Balkans and Azerbaijan. Kol böreği – Turkey. Kuurdak – Central Asia. Laal maans – Rajasthan, India.
Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties. Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach [1] though now an artificial casing is often used ...