Lamb is not only tasty, but also full of Nutritional Health Benefits. Here are some Facts…
Lamb meat derives from farmed domestic sheep. Technical category of Ovine or Ovis Aries.
Another red meat type which is high in protein and richer in iron than other meats such as chicken and pork.
Lamb meat is from the young of sheep, approximately under 1 year old where. As the animal grows the meat distinction changes from Lamb to Hogget (a term used in Australia) and then onto Mutton. The way the animals are classified is determined from the number of permanent incisor teeth. You can see the classifications on the link provided from the Handbook of Australian Meat (HAM)
Lamb, being the youngest with no permanent incisors is regarded as the premium, tender and succulent tasting of the class. Lamb is most often eaten cooked without processing but with additional flavourings like salt, spices and marinades to create great taste for favourite meals. There are some nationalities that do cure and smoke lamb but generally lamb in enjoyed around the World as cooked meat. With lamb being rich in high-quality proteins, vitamins and minerals, it is an excellent product for any healthy diet.
Frequently enjoyed as a roast, lamb can be cooked in many recipes variations and enjoyed at any meal time. See some of my recipes HERE…
Sunday leg of lamb roast is always a favourite when getting the whole family together to sit down and enjoy each other’s company.
Nutritional Facts …
Below is a description of the main nutrient value for 100g of roast lamb.
- Water…………………….57.48 g
- Energy…………………..258 kcal
- Protein…………………..25.5 g
- Carbohydrates…………0.0 g
- Sugar………………………0.0 g
- Fibre………………………0.0 g
- Total Fat………………..16.48 g
- Saturated…………………….6.89 g
- Monounsaturated…………6.96 g
- Polyunsaturated…………..1.18 g
- Omega 3………………………0.23 g
- Omega 6………………………0.9 g
- Trans Fats……………………. ~
To see more about the Mineral and Vitamin attributes, click HERE…
Lambs Protein content…
With protein being a high component of lamb, once cooked the content will be approximately 25-27%, also containing many amino acids which are needed to help the body grow and keep it maintained. Many athletes and physically active people consume lamb as they are aware of the muscle recovery benefits that lamb, and red meat in general, has to offer. Also, after an operation or surgery it is best to get some lamb into you so it will put you on a path of quick recovery. Not necessarily doctors orders but definitely a butchers :-)).
The Fats in Lamb…
The composition of fat in lamb is saturated and monounsaturated in approximate equal levels with the amounts slightly higher than the amounts in beef and pork. Lamb also contains trans fats but unlike the trans fats found in processed foods, these trans fats are to be believed to have healthy beneficial effects for our bodies. Just like the trans fats in Waygu beef, lamb fat has the same benefits.
The most common being conjugated linoleic acid (CLA)
It has been researched the conjugated linoleic acid (CLA) has benefits that may help with cancer, coronary disease, diabetes and able to reduce body fat mass, although this is not conclusive at this point. For further details see HERE…
All herbivore animals have conjugated linoleic acid, with lamb having the highest amounts and measuring up very close to Waygu beef and well marbled beef.
Basically, the varying amounts of fats that make up the lamb meat content have many health benefits but also when cooked just right the taste is excellent. You can now enjoy that tasty fat, knowing you won’t be compromising your health.
Lamb is rich in Vitamins and Minerals…
Now that you know lamb fat can be good for you, how about the vitamins and mineral in lamb?
Here is a list that will make you happy about eating lamb
- Vitamin B12, important for blood formation and keeping your brain in check
- Selenium, important for body functioning
- Zinc, an essential mineral for growth and formation of hormones, such as insulin and testosterone
- Niacin (also known as vitamin B3), can help reduce risk of heart disease
- Phosphorus, essential for body growth and maintenance
- Iron, a rich source in lamb mostly in the form of heme-iron, more efficiently absorbed than non-heme-iron found in plants
These are just are the main vitamins and minerals but there others in lower amounts that are welcomed by the body when lamb is consumed.
Basically, consuming lamb can be compared to like taking a handful of multi vitamins and minerals except lamb tastes better.
Apart from all of these health benefits, lamb has many other attributes such as…
- High in antioxidants
- Maintenance of muscle mass, great for elderly people to keep their muscles in check
- Improve physical performance, energy builder and sustain performance longer
- Help to keep Anemia away, lambs high iron content can help with the prevention of anemia
Lamb is a red meat that has many health benefits with a rich source of high quality protein, and an excellent source of vitamins and minerals, including iron, zinc, selenium and many more.
The attributes of lamb meat are able to help promote healthy muscle growth and help prolong physical performance and maintain the body through times of stress.
Not only can lamb help with keeping anaemia at bay, we are also eating lamb because of the delicious and unique flavours. Tasting a roasted prime cut of lamb will leave an enjoyable eating experience that will just keep you coming back for more every time.
If you’d like to see the technical part of Lamb Primal Cuts with explanations of what part of the carcass they come from, see my comprehensive description on my Lamb Cuts Charts page. And if you would like to see some easy to prepare recipes then click over to my Lamb Recipes page. I am sure there will be something for you to try out when you cook your next lamb meal.
I hope you have learned a bit about lamb meat today and discovered the many benefits that lamb can give each and every one of us when we enjoy a tasty lamb meal.
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