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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 ...
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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 ...
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Before Samuel Johnson's two-volume A Dictionary of the English Language, published in 1755 and considered the most authoritative and influential work of early English lexicography, there were other early English dictionaries: more than a dozen had been published during the preceding 150 years. This article lists the most significant ones.
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 dictionary is not based on the Oxford English Dictionary (OED) – it is a separate dictionary which strives to represent faithfully the current usage of English words. The Revised Second Edition contains 355,000 words, phrases, and definitions, including biographical references and thousands of encyclopaedic entries.
Other traditional cuts include smoked sausages, leverpastej, wild game cuts, smoked leg of lamb (fårfiol), pâtés and several types of brawn (sylta). It is also common to serve the cold meats with sliced cheese, pickled cucumbers and soft (vörtbröd) and crispbreads. Julbord aboard the cruise boat Gustavsberg VII in 1990