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 As a rough guideline, for 500g of lamb cook for 10-15 minutes for rare; 15-20 minutes for medium; and 20-25 for well done. 2  If you're using a meat thermometer, the internal temperature should be at least 55-60ÂºC for rare to medium-rare. Select your roast from a quality butcher, looking for lamb that is pink, bright and healthy. 2  If you have time, bring your lamb to room temperature before you roast it, as this will help it cook more evenly. 3  Even 10-15 minutes out of the fridge beforehand will help.