In Hungary, the breeding of sheep for their wool and meat -- mostly lamb -- had intensified in recent years.
CU PULL BACK TO SV Flock of sheep moving along (3 shots)
GV Sheep in pen with donkey nearby
SV INTERIOR Rack of lamb carcasses in abattoir
GV Sheep carcass ZOOM IN TO CU insignia stamped on flank (2 shots)
SV PAN ALONG line of suspended carcasses ZOOM INTO SCU
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Background: In Hungary, the breeding of sheep for their wool and meat -- mostly lamb -- had intensified in recent years. Since 1976, some 500,000 sheep have been bred in the Bacs-Kiskun region. The authorities say that farm workers, abattoirs and export departments have responded to requests to increase the size of flocks, to improve the qualities of the fleeces and meat, and to establish efficient facilities for all phases of the work. It's estimated that some 20,000 sheep were to be killed in the week before Easter in this region. Much of the meat, mutton this time, was to go to Hungary's best European customers, Italy and Switzerland. Farmers say these two countries eat mutton as a typical Easter food.