Chef: Semi-automated spell/grammar/sanity check

2017-07-04T10:13:43Z

Semi-automated spell/grammar/sanity check

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{{#seo:
|title=Borrego do Baixo Alentejo (Lower Alentejo lamb)
|titlemode=replace
|keywords=#lamb #portuguese #lambs #offal #fat #stew #roast
|hashtagrev=12032020
|description=IGP Borrego do Baixo Alentejo are Portuguese lamb carcases which weigh between 8 and 10 kg
}}


[[Image:Borrego do Baixo Alentejo.jpg|300px|thumb|right|Borrego do Baixo Alentejo]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Borrego do Baixo Alentejo''' are [[Portuguese]] [[lamb]] carcases which weigh between 8 and 10 kg, have well-developed, firm and compact muscle with minimum adhesion in
the fibres and connective tissue . Covering and cavity [[fat]] is
white and firm and the flesh tender and very succulent because of the presence of [[fat]]
within and between muscles. It has a unique flavour.

'''Geographical area'''

The geographical area of production within which [[lambs]] must be
born, raised and slaughtered comprises the municipalities of Aljustrel, Almodovar,
Alvito, Barrancos, Beja , Castro Verde, Cuba , Ferreira do Alentejo, Mértola , Moura,
Ourique , Serpa , Viana do Alentejo and Vidigueira and certain parishes of the municipalities
of Alcácer do Sal, Grândola, Mourão, Odemira , Portel and Santiago do Cacem.

'''Proof of origin'''

Only carcases from animals born and raised on holdings within the
geographical area of production which use a properly updated system of registration
(stock book) and identification of breeding animals, comply with all feed and health
rules relating to the animals and accept the checks and certification provided for in rules
on checks and certification of Baixo Alentejo [[lamb]], which also includes rules on the
slaughter, cutting and presentation for market of the carcases and [[meat]], may use the
geographical indication.

'''Method ofproduction'''

The [[meat]] and [[offal]] are obtained from the slaughter of [[lambs]] from
the local breeds Merina and Campanifa and their crosses with other breeds derived
from Merino at the age of 3 or 4 months. The animals are brought into the slaughterhouse
12 to 24 hours before slaughter and then eat nothing, although they have free
access to water. They are stunned before slaughter. The carcases are chilled at a
temperature not exceeding 15 °C in a very strong current of air. The carcases and [[offal]]
are chilled immediately after the post mortem inspection and kept at a temperature of
7 °C or less in the case of the carcases and 3 °C or less in the case of the offal . Cutting
and packing may take place only on licensed premises and at a temperature not
exceeding 12 °C. Baixo Alentejo [[lamb]] is placed on sale after refrigeration for at least 24
hours with an internal temperature of 7 °C.

'''Link'''

The specific characteristics of this [[meat]] as a whole result from the nature of the
pasture , feed and woodland in the area, the breeds of sheep used (Merina and
Campanifa) and the production techniques developed on the basis of regional preferences
for consumption and principally the plant cover, relief and climate in the region,
which has a long tradition of stock-raising. This was the way of life of the people who
lived here long before the Arabs and [[Portuguese]] arrived, as is clearly shown by archaeological
remains. Excavations in the area have revealed a large number of artifacts used
in weaving. Classical authors (Avienus, Pliny and Polybius) mention the quantity and
quality of wool from the 'Conventus Pacencis', the region which includes the Baixo
Alentejo. The Arabs developed this way of life, as can be seen from the many words of
Arabic origin concerned with sheep raising and cheese-making. Local customs still
reflect the longstanding presence of these animals in the Baixo Alentejo, particularly, in
haute cuisine, where [[roast]] leg of [[lamb]] Alentejano style and local [[lamb]] [[stew]] are only two
of the traditional dishes.

'''Gastronomy'''

[[Template:Indicação Geográfica Protegida|IGP]] Borrego do Baixo Alentejo must be stored at a temperature of between 2°C-4°C. It cannot be frozen before it is sold but it may be frozen once acquired for domestic use. Once bought, the [[meat]] can only be kept in the fridge for a few days. The [[meat]] cannot be eaten sooner than 72 hours after slaughter. [[Lamb]] is particularly and traditionally eaten at Easter time. [[Template:Indicação Geográfica Protegida|IGP]] Borrego do Baixo Alentejo [[lamb]] is used in many traditional local disse in the Alentejo area, among the best known being ''ensopado de borrego à pastora'' and ''perna de borrego assada no forno de lenha''. The less noble parts of the animal such as the head, hooves and offal are used in the preparation of ''estufadas'' and ''guisados''.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=147 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/lamb|#lamb]] [[Special:Search/portuguese|#portuguese]] [[Special:Search/lambs|#lambs]] [[Special:Search/offal|#offal]] [[Special:Search/fat|#fat]] [[Special:Search/stew|#stew]] [[Special:Search/roast|#roast]]
</code>

Borrego do Baixo Alentejo (Lower Alentejo lamb) - Revision history

Chef: Semi-automated spell/grammar/sanity check