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Focus on... Lamb
Sheep were first domesticated in Asia, around 10,000 years ago.
- They are used for their wool, milk and skins, as well as the meat
- Sheep can live naturally up to eleven years
- Sheep under one year old are called lambs, which is where most of our meat comes from
- Meat from an animal over a year old is called hogget and that from an adult animal is called mutton
- There are over 20 million breeding sheep in the UK, with another 20 million lambs under a year old
- The common cuts of lamb used for cooking are shoulder, leg, loin and shank
- A rack of lamb is also a popular dish and consists of the eight ribs from one side of the animal. It is often roasted, leaving the middle of the rib eyes pink
- A roasted leg of lamb is considered the national dish in Australia
- The Scottish speciality haggis uses sheep's liver, heart and lungs, all wrapped up in the animal's stomach
- Lamb's liver is often eaten in the UK, with onions, bacon and mashed potato
- Traditional accompaniments to roast lamb are the usual roast potatoes, vegetables, Yorkshire pudding and gravy. And mint sauce, of course
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