This discovery has sparked a massive outpouring of love for lambs, thanks to the work of one man.
A man in New Zealand has developed a recipe for a lamb chop marina that he believes will save lives and reduce the risk of the disease.
A lamb chop, or lamb lollipop, is a thin slice of meat, typically about 3.5cm in length, placed on a platter.
It is typically served with an empanada (a thick and spicy sauce) and a dipping sauce that is usually a mixture of spices.
The sauce can also be made into a sauce with a mixture or stew of lamb and other ingredients.
The lamb chop is the main ingredient of this recipe.
The recipe was found in the archives of a local newspaper.
The recipe calls for using a lamb lolly, which is about 1.5kg, for the marinad, a thin mixture of lamb, spices and other seasonings.
“There’s nothing else on the market like this,” Mr Mascara said.
“The lollies are a great source of protein and calcium and have a very good taste.”
The recipe says that the marinated lamb can be refrigerated in a sealed container until it is needed.
The marinating is usually done at temperatures of 40C or lower, and the lamb chop can be marinated in a microwave for 20 minutes.
The salt and pepper are added after the marinating.
Llamb chow, a type of lamb stew, is the traditional dish for lamb chop.
It has been around for centuries.
Llambs ears are a staple of New Zealand food and have been used in many recipes for thousands of years.
But this recipe is a completely new idea, said Mr Mescara.
“The idea that you can add the marina and the sauce, and then you can cook the lamb, is very innovative,” he said.
The recipe is also popular in the US, where it is called Lamb Chop Marinade, and is a staple dish in restaurants.
However, it is unlikely to be a new phenomenon in New York City.
As a matter of fact, it’s been around since the 1800s.
A recipe for lamb lollsipop was published in a newspaper in 1873, and was later revived by a butcher in the 1880s.
It was sold at wholesale markets and in the streets of New York in the 1920s.