Ellis Tillman Gravett opened the Chalk Valley Distillery in Nebo and was also the proprietor of a general merchandise store. In 1891, he moved that store west out of the valley to what is now downtown Gravette. Gravette was incorporated on January 27, 1899.
Lamb, hogget, and mutton (UK, India, South Africa, Canada, New Zealand and Australia) are terms for the meat of domestic sheep (species Ovis aries) at different ages.A sheep in its first year is called a lamb, and its meat is also called lamb.The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.ounger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.
Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb, and 2 hours and 40 minutes for an 8-pound leg of lamb).An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145Â° when the lamb is medium-rare. 5.nsert thermometer in the thickest part of the meat, not touching fat or bone. Roast in a preheated 325Â° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 150Â° to 175Â°, depending on how well you like it done.