Learning Styles- Naturalist

Naturalist

Do a research on the breeding of lamb as food. In your research, identify the methods of breeding lamb, provide a detailed description of the leg of lamb that Mary used as a murder weapon, its weight, and nutritional value and suggest a recipe that she used to cook it for Sergeant Noonan and his men.
BREEDING
Shelter and environment
Sheep are usually kept in paddocks, pens, or barns. In cold climates, sheep may require shelter if they have been freshly shorn, or have baby lambs. Freshly shorn hoggets (a young sheep of either gender from about 9 to 18 months of age) are especially susceptible to wet and windy weather and might succumb to exposure very easily.
Health
Sheep that are kept indoors are usually vaccinated when they are newborn lambs. The lambs receive the antibodies through their mother’s colostrums during their first few hours of life, following which they receive it through vaccination boosters frequently every few weeks or months. Weaning is a perilous period in the life of a lamb as it is there where they encounter more problems than at any other stage of their lives. Sheep this age require careful observation as they are susceptible to most illnesses such as the Barber’s Pole worm, fly strike, and scabby mouth.
Water, Food, and Air
Sheep require fresh water from ponds or troughs, though in some countries such as New Zealand there is enough moisture in the grass to sustain them most of the time.
After being weaned from their mother’s milk, they feed on hay, wheat, and grasses. The lambs are weaned due to competition between ewe and lamb for food. Sheep are active grazers where such feed is available at ground or low levels. They are usually given feed twice a day from troughs or allowed to graze in pastures.
Sheep are most comfortable when the temperature is moderate, so fans may be needed to provide fresh air and good ventilation if sheep are kept in barns during hot weather. In Australia, sheep in pasture are often subjected to 40 °C and higher daytime temperatures without deleterious effects. In New Zealand sheep are kept on pasture in snow for periods of 3 or 4 days before they have to have supplemental feeding.

THE MURDER WEAPON
The meat of a lamb is taken from the animal between one month and one year old, weighing between 5.5 and 30kg. This kind of meat is more tender than that of older sheep and is mostly consumed by those whom reside in western countries. Hogget and mutton have a stronger flavor than lamb and tend to me tougher due to tissue maturation. The younger the lamb is, the smaller the lamb will be; however, the meat will be more tender. Sheep mutton is meat from a sheep over two years old, and has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.
Lamb is a great source of protein and essential vitamins and minerals. A regular 3-ounce serving of roasted leg of lamb averages 162 calories, 6.6g fat, 2.4g saturated fat, 76mg of cholesterol, and 24g of protein.

THE RECIPE
You will need Units:

1 Leg of lamb weighing 1 1/2 to 2 kg
6 cloves of garlic, peeled and cut into 4 slices lengthwise
2 to 3 sprigs of rosemary
6 tbsp olive oil
2 tbsp wholegrain mustard
Freshly ground black pepper
Salt
1 roasting tray and rack
1 knife Serves:
2 to 4
Preparation Time:
10 minutes
Cooking Time:
1 hour 15 minutes
Oven Temperature:
250° c - 480° f
Step 1: Preheat the oven
Set the temperature at 250ºC, that's 475ºF or gas mark 9.
Step 2: Season the lamb
Rub the leg of lamb with the mustard and generously season with salt and pepper.
Step 3: Add the herbs
Make incisions in the lamb with a small knife and insert the garlic and rosemary.
Step 4: Drizzle with oil and place on a roasting rack
Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.
Step 5: Roast the lamb
Put the roasting tray in the oven and cook for 1 hour.
After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes.
Videojug tip – it is always best to cook meat when it is at room temperature.
Step 6: Leave the meat to rest
After the cooking time, check that the lamb is ready.
Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.
Remove it from the oven and leave to rest for 15 minutes.
Step 7: Carve and serve
Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.