Nutritional Value of Lamb

Lamb is the culinary name given to the meat of young sheep, less than 12 months of age. The meat of an older sheep is called hogget and later is known as mutton. Lamb is much more expensive but very delicious, compared to its counterparts. It has a mild and unique taste and is available in different cuts, including shoulder, rack, shank/breast, loin and leg. Lamb’s meat is a very dense meat. The meat is a highly prized, but its taste and colour is directly related to the animal’s diet and the place where it is raised. However, it proves to be an excellent source of vitamins and minerals. Earlier, the meat of lamb used to be tough and stringy, as the sheep were raised by the migrating people in flocks. Today, the meat has gone a lot more tender, mild and flavourful, due to modern breeding and raising methods. It is enjoyed throughout the world and prepared in different ways by different cultures.

Buying & Storing Facts

• Before buying lamb, certain things needs to be looked at. The quality of the lamb meat can be seen in the colour, firmness and texture. The flesh must be pink in colour, firm with a fine texture.
• The fat must be white, which means that it comes from a young animal. If the fat is crumbling, yellow and tough it will be an indication that the meat is that of an older animal.
• Lamb comes in different grades - like Prime, Select and Choice. Prime and Choice grades of lamb are both flavourful and tender, but may have a higher fat content.
• Like most meat, lamb is highly perishable and should be stored in the fridge as soon as possible in the original packaging. The chance of lamb having excess fluid in its packaging is not likely.
• It is best to use bigger cuts like lamb roasts and chops within 3 to 5 days.
• Ground lamb can stay in the fringe for not more than 2 days.
• If you wrap lamb with aluminium foil or freezer paper, lamb can be stored for 3 – 4 months.

Benefits of Lamb

Lamb is a very popular red meat because of its significantly rich flavours. From younger meat - lamb not older than one year of age - is a great source of necessary nutrients for the human body. It is a common feature in curries and stews, as it brings out the most delightful taste of the meat. But it is more expensive than other meats. With the improvement of breeding methods and trimming practices, the amount of fat on meat cuts is lesser and can also be enjoyed by the health-conscious customer. It is rich in Vitamin B12, iron, proteins, zinc, selenium, niacin and low in saturated fat.


Health Benefits of Eating Lamb

• Lamb is a great source of high quality protein. The amount of consumption should be taken into consideration.
• Lamb contains selenium - a mineral that can prevent asthma.
• The iron presented in lamb helps with the formation of red blood cells in the body and is very easily absorbed, helps with the overall functioning of the immune system, cell division and overall growth.
• The Vitamin B3 provides protection against Alzheimer's disease and promotes healthy skin.
• Believe it or not but lamb has 'good fat' and less saturated fat than that of other meats.

Caution

• Too much of the dietary saturated fat, cholesterol and sodium found in lamb can lead to different forms of chronic diseases including heart diseases and some forms of cancer.
• Lamb also have some attribution to a condition called gout and even for the formation of kidney stones.

Cooking Tips

• Lamb mince makes a delectable burger; loin can be braised in wine, rosemary, garlic with ground black pepper to compliment the meat and to create a delightful taste.
• It is tradition to eat lamb with mint jelly or with plain yogurt, a touch of mint, garlic, cayenne & mint leaves.
• The Indian culture likes to make a lamb stew with boiled cauliflower and turmeric.
• A leg of lamb, especially the shank towards the foot, is mouth-watering when you eat it directly after cooking it.
• Not only is it delicious but also looks pleasing & good to eat.
• Apricots, yogurt, olive oil, aubergine, tomatoes, couscous, coriander and French mustard compliments lamb and bring out the flavour.
• Lamb and vegetables cut in cubes makes for a great kebab!