Lamb

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Across
  1. 3. Lamb walking on grass near the sea, where the sea bark givers the grass, thus giving the meat a salty taste. In southern Jutland towards the western sea, there are many of these sheep / lambs.
  2. 4. The "toes" of the lamb. The same name as on a cow.
  3. 5. Inner, which has a diameter the size of a index finger. Stopping these with minced meat gives you a delicious delicacy.
  4. 7. Also called Thymus. Helps the infant lamb to withstand disease. Fades in time and cannot be used from sheep.
  5. 9. Adult lamb. Tastes woolly and is most gastronomically used for sausages.
  6. 10. We do not see this part cut in Denmark, but in south-eastern Europe and Arab countries, this is a fantastic delicacy grilled.
  7. 11. Offal most commonly used in postal owners.
  8. 12. Land from which we get large quantities of lamb. Here they go free and graze. The problem is that it lies on the other side of the globe, so the CO2 problem runs in the highest gear, and frost we can not avoid either.
  9. 14. Tiny lambs that are slaughtered before they are 100 days old.
  10. 15. Tender piece just above the leg. Has no ribs.
  11. 16. Process after slaughter, where the meat hangs in cold stores and gets taste and tenderness, because enzymes and bacteria process the meat.
  12. 17. Male sheep. Weighs up to 80-100 kg. and is very harsh in taste.
  13. 19. The most widespread sheep breed in Denmark. Has an X in the middle of the name.
Down
  1. 1. One loin and one leg. Is half the size of the Baron d'agneau. and directly translated from French it is called "A Quarter Lamb".
  2. 2. The piece where your upper arm sits. Usually a slightly tougher piece of meat, but because lamb is slaughtered young, the connective tissue has not yet made the piece of meat tough, so you can easily use the roasting method.
  3. 6. This cut is so chewey that we can only boil it. The product is used for "smørrebrød".
  4. 8. The fatty acid contained in lamb, which gives the characteristic taste.
  5. 13. Double loin and both legs. It is a nobleman who is eating this ...
  6. 15. This piece of meat can be divided into smaller cuts like:silverside, knuckle and topside. Tastes great with sage and garlic.
  7. 16. From here we get the chops. 3 pieces at 65 g per couvert.
  8. 18. Cuts just behind the head. Is long and meaty, and can be cut into slices and braised like little mini "ossobuccos". Yummi, yummi ....