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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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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
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The Longman Dictionary of Contemporary English (LDOCE), first published by Longman in 1978, [1] is an advanced learner's dictionary, providing definitions using a restricted vocabulary, helping non-native English speakers understand meanings easily. It is available in four configurations:
An early English-language example was the definition of pastern as "the knee of a horse" in Dr. Johnson's famed 18th-century Dictionary of the English Language. That would suit the word fetlock, but the pastern is in fact a long portion of the leg immediately below the
Preece reclines across the painting, with her arms behind her head and legs spread. Both bodies are only partially visible, cut off by the frame. Beside Preece, in the foreground, sit a raw leg of lamb and a lamb chop – which Spencer described as "the uncooked supper" – with a Valor oil heater in the background. [2]
The Chambers Dictionary was first published by William and Robert Chambers as Chambers's English Dictionary in 1872. It was an expanded version of Chambers's Etymological Dictionary of 1867, compiled by James Donald. A second edition came out in 1898, and was followed in 1901 by a new compact edition called Chambers's Twentieth Century ...