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Lamb production
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How to improve lamb marketing
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Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method
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The lamb market situation
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Sheep farming for meat & wool
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The supply chain for beef and lamb in the UK
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Mutton and lamb survey
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Beef and lamb
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Lamb marketing costs and margins
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Tenderness and flavor of lamb-leg steaks
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Market classes and grades of dressed lamb and mutton
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How to buy lamb
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Promotional programs for lamb and their effects on sales
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Lamb as you like it
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Utility of expanded lamb reporting services by the Department of Agriculture
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The market measure of lambs
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Effect of live weight at slaughter and concentrate level in the ration on performance, carcass characteristics, carcass composition, and muscle weight distribution in ovine
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Handbook on cutting lamb
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An analysis of the present and future market for lamb with particular reference to Oregon
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An analysis of French and German perceptions of Ireland and Irish food products
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Prime lamb production in Victoria
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Development of an ultra-rapid chilling system for lamb carcasses
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Lamb slaughtering, cutting, preserving, and cooking on the farm
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Lamb in family meals
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