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However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only 400 grams (14 oz) per year. [36] In Australia, the leg of lamb roast is considered to be the national dish. [38]
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]
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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The breed takes its name from the old town of Clun and the surrounding forests in the southwest corner of Shropshire, England.One of the first mentions of the breed is in 1803 when the Rev. Joseph Plymley, writing on the agriculture of Shropshire for the Board of Agriculture, quoted from a previous report dealing with these forest sheep.
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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If you’re an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then ...
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