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Loam: Loam is 1. dark soil, with medium-sized grains of sand, which crumbles easily and is very fertile, and 2. a mixture of clay, sand, and humus, used as a potting compost. Utilizing loam can improve soil health and crop growth.

Loess: Loess is a fine fertile soil formed of tiny clay and silt particles deposited by the wind. Utilizing loess can improve soil health and crop productivity.

Llanwenog: Llanwenog is a breed of sheep found in many parts of West Wales. The fleeces are considered to be the finest produced in the UK. The wool has a very soft handle. Raising Llanwenog sheep can provide farmers with high-quality wool and enhance farm profitability.

Livestock Unit: A livestock unit is the part of a farm where livestock are reared. Managing livestock units effectively can enhance farm productivity and animal welfare.

Label: Label is a piece of paper attached to produce, showing the price and other details. It can also be a verb to identify something by using a label. Government regulations cover the labelling of food; it should show not only the price and weight, but also where it comes from, the quality grade, and a sell-by date. Proper labelling ensures that farmers’ products meet regulatory standards and consumer expectations, promoting transparency and trust in the marketplace.

Lactose: Lactose is a sugar found in milk. Understanding lactose is crucial for farmers and dairy producers, especially when catering to markets with lactose-intolerant consumers.

Low-Intensity Land: Low-intensity land is land on which crops are not intensively cultivated. Managing low-intensity land can enhance biodiversity and soil health.

Lop Ears: Lop ears are long ears which hang down on either side of the animal’s head. Understanding animal anatomy, such as lop ears, can aid in livestock management and breeding.

Loghtan: Loghtan refers to Manx Loghtan. Understanding and preserving rare breeds like Loghtan can enhance genetic diversity and resilience in sheep farming.

Let-Down: Let-down refers to the let-down of milk, the release of milk from the mammary gland. The hormone oxytoxin activates the release of milk. The let-down lasts between seven and ten minutes, when the extraction of milk from the udder is easiest. Understanding the let-down process helps dairy farmers optimize milking efficiency.