- and diet—for example,
lechazo in
Spanish refers to meat from milk-fed (
unweaned) lambs. The
definitions for lamb,
hogget and
mutton vary
considerably between...
- cuisine.
Pajata is the term for the
small intestine and its
contents of an
unweaned calf, i.e., fed only on its mother's milk. The
intestines are
cleaned and...
-
Lechazo is a
Spanish dish made from "cordero lechal". The meat used is from
unweaned lambs, and is
similar to veal, or the meat of "cochinillo" (Spanish suckling...
-
Oxford Companion to Food
specifies meats and
organs from a
freshly killed unweaned calf,
including the brain, heart, liver, sweetbreads, tongue,
pieces of...
- Pinnawala. The
orphanage was
founded to care and
protect the many
orphaned unweaned wild
elephants found wandering in and near the
forests of Sri Lanka. It...
-
ready to be
discharged from the body
during defecation. The
chyme of an
unweaned calf is the
defining ingredient of pajata, a
traditional Roman recipe....
-
normally used only in late fall, winter, and
early spring,
while females with
unweaned kits make use of them in late
spring and summer. In
cultivated areas, striped...
-
based on the
concept that a 1000-pound (454 kg) cow, with or
without an
unweaned calf, is one
animal unit, with such a cow
being ****umed to
consume 26 pounds...
- The
roasted lechazo (
unweaned lamb) is a
staple of the
provincial cuisine....
- from the
inner mucosa of the
fourth stomach chamber of
slaughtered young,
unweaned calves, most
rennet used
today in
cheesemaking is
produced recombinantly...
