31.   More mature lamb should be medium-rare so it remains tender.

32.   More important, lamb is a major export, and farmers remain a symbol of the Australian way of life.

33.   Newborn lambs were available at the end of the long Lenten fast.

34.   One male lamb was so addicted that a biologist kept chasing it away from the mash.

35.   Once the lamb is ready to roast I massage it with thyme and savory.

36.   Only in deepest winter are the lambs hand-fed, mostly with hay and corn raised without chemicals.

37.   The lamb is gone, replaced by an easier menu.

38.   The lamb was sure to go.

39.   The lamb is high in umami.

40.   The lamb is so soft it can be pulled apart with a spoon.