Glands lining the stomach secrete hydrochloric acid that dissolves food particles and protein-digesting enzymes, called pepsin. Final stages of digestion and most of the nutrient absorption occurs in next portion of the tract: the small intestine.The small intestine is divided into 3 segments-duodenum, jejunum, and ileum. The pancreas is a gland located behind the stomach.lands lining the stomach secrete hydrochloric acid that dissolves food particles and protein-digesting enzymes, called pepsin. Final stages of digestion and most of the nutrient absorption occurs in next portion of the tract: the small intestine.
This is a video cooking a whole lamb. This is a nearly 37 pound lamb. Cook time was 5 hr 20 mins. This is the first time that I have cooked a whole lamb. This lamb was spit roasted over open fire. I used lemons, rosemary and oregano as seasoning together with a lot of lemons, kosher salt and pepper.I also used a little ginger.his is the first time that I have cooked a whole lamb. This lamb was spit roasted over open fire. I used lemons, rosemary and oregano as seasoning together with a lot of lemons, kosher salt and pepper. I also used a little ginger.
Slow roasting would have to be one of the easiest ways to cook lamb, in fact itâs a roast that practically cooks itself! Cuts. Best lamb cuts are lamb leg and shoulders, as well as lamb shanks. Timing-two options. Cook in the oven: at 140ÂºC for around 4 hours; or a little faster at 160ÂºC for 2-3 hours.Season the lamb well a generous dusting of herbs like fresh rosemary or dried oregano or any other herb of your choice.You can also rest it on some garlic cloves or onion wedges if you like. Make sure the lamb roast stands at room temperature for around 15 -20 minutes before cooking. 2  This takes the fridge chill from the lamb and allows it to cook evenly.