Castrating a lamb with your teeth is a pretty simple procedure, really. Grey Ruegamer knows. “You grab the forelegs and pin them to the ground, and then you grab the back legs and throw them on their back,” Ruegamer said. And when the, uh, target area is exposed, “away you go. The blood on your mustache is the worst part."

Lamb with seven legs born in New Zealand

The slaughter is part of a religious ceremony for hundreds of Muslim families in the Triangle. State officials argued the slaughter poses a health risk. (you see their front and back legs have to be tied and their throats slit forcing them to face mecca, then there's the add lib poking of their eye sockets for good measure)

A butcher notices a dog coming inside the shop. He shoos him away. But later, the dog is back again. So, he goes to the dog and notices a note in its mouth. He takes the note which reads: “Can I have 12 sausages and a leg of lamb, please”....http://javedkhalil.com/personalBlog/impressing-your-boss/

A vet friend of mine pulled a stillborn 8 legged lamb out of a ewe earlier this year. Sadly, there is news yet of any spiderpigs.

The terms lamb, hogget or mutton are names for the animals or meat of a domestic sheep. The meat of a sheep a year old or younger is generally known as lamb, whereas the meat of an older sheep is either hogget or mutton depending on its age and characteristics. All of these are known generically as sheepmeats.The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. Hogget and mutton can taste more flavorful than lamb because they contain a higher concentration of species-characteristic fatty acids; some prefer the stronger flavour of older animals . Hogget and mutton also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking.Meat from sheep features prominently in cuisines of the Mediterranean, North Africa, the Middle East, South Asia, and certain parts of China because other red meats are eschewed for religious or economic reasons. Barbecued mutton is also a speciality in some areas of the United States.