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.
The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-forced oven. Thus, a 2kg leg of lamb will take two hours.