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Date: 2007-01-25 10:09 pm (UTC)I mean I've heard of the Chiltern cattle, but Luing? They sound chinese....
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Date: 2007-01-28 10:04 am (UTC)no subject
Date: 2007-01-26 12:19 am (UTC)no subject
Date: 2007-01-26 02:29 am (UTC):)
Thanks.
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Date: 2007-01-26 09:22 am (UTC)Although, I'm a little concerned that the Luing Cow is "self-replacing". Does that mean it just regrows when it dies?
Also reassuringly it has "correct feet and legs". Wouldn't like to think what the consequences would be if it grew a ducks feet by mistake...
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Date: 2007-01-26 11:51 am (UTC)no subject
Date: 2007-01-26 12:18 pm (UTC)I intend to have them well done rather than rare, though ;-)
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Date: 2007-01-26 01:49 pm (UTC)I have eaten North Ronaldsay seaweed-eating sheep, and the closely related Holm of Papay sheep; both were very tasty!
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Date: 2007-01-26 02:22 pm (UTC)If in steak form, then you can't beat a rare rare breed IMHO. (Unless you use a stick of course...)
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Date: 2007-01-26 02:24 pm (UTC)no subject
Date: 2007-01-26 12:17 pm (UTC)Five minutes ago the answer may possibly have been different.
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Date: 2007-01-26 06:15 pm (UTC)no subject
Date: 2007-01-26 12:24 pm (UTC)It is nice to see that you have managed to raise the profile of the Luing cow to this small yet multinational audience. :D
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Date: 2007-01-26 06:13 pm (UTC)no subject
Date: 2007-01-28 02:27 pm (UTC)