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.
1 Remove the lamb from the fridge half an hour before cooking. 2  Place in a roasting dish fat side up and season. 3  Bake in an oven preheated to 180C or 170C fan bake. 4  The rules for doneness are 25-30 minutes per 500g for medium and 30-35 minutes per 500g if you like it well done.5  Baste once or twice while cooking. Remove the lamb from the fridge half an hour before cooking. 2  Place in a roasting dish fat side up and season. 3  Bake in an oven preheated to 180C or 170C fan bake. 4  The rules for doneness are 25-30 minutes per 500g for medium and 30-35 minutes per 500g if you like it well done. 5  Baste once or twice while cooking.