The musculoskeletal system (see Introduction to the Biology of the Musculoskeletal System) includes the bones, muscles, ligaments, tendons, and joints, which support and move the body.
Lambing. Ewes generally lamb around 145 days after mating. Some of course will be earlier & some later, but 145 days is the norm. For a successful lambing, ewes need to receive good nutrition, particularly in the last month of pregnancy when the lamb will approximately double in size.
For better-done lamb allow 15-20 minutes per 500g. For well-done lamb allow 20-25 minutes per 500g. If you are using a meat thermometer, the internal temperature is 60c (140f) for medium-rare, 65o (149f) for medium, and 75o (167f) for well-done.