Lamb meat is farm-raised sheep meat that is less than one year old. It is one of the most delicious red meats. Lamb that is over one year is referred to as a yearling. It is also considered a fancy gourmet in many places, and many middle eastern countries serve it as a centrepiece dish.
LAMB MEAT IS A POWERHOUSE FOR NUTRITION
Lamb has an excellent nutritional profile, which makes it a powerhouse nutritious. It has no carbohydrates, but it is packed with calories, minerals, vitamins, good fats and most importantly, proteins.
DID YOU KNOW?
Lamb meat is much richer in iron as compared to chicken and fish. Not only that, it contains heme iron like plants; due to heme iron, it is more absorb-able and can prevent anemia symptoms. It also contains healthy fats like polyunsaturated or monounsaturated fat.
TYPES OF LAMBS
It includes young milk-fed lambs aged up to about seven months. Their weight is between 14kg – 30kg.
It is the meat of lamb under six to eight weeks old.
Also, milk-fed lambs are about three to five months old. These are born in early spring or late winter, mainly on Christmas, New Year and Easter; their meat is used for dinner.
THE FIVE BASIC MEAT CUTS OF LAMBS
The lamb meat flavour also depends on the meat cuts. These are five significant cuts: rack, loin, leg, shoulder and shank. Legs and rank are ideal for any kind of dinner or large friends and family gatherings. For single-serving loin chops, lean rib chops and shanks are best. Rib and loin cuts are usually costly due to their tenderness and more flavoursome meat.
The rib area of the lamb meat is the top-quality meat because it is tastier and tender. You can leave it as a whole rack, including six to eight ribs, or you can cut it into individual ribs totally up to you how you want it. In restaurants or fancy cuisine, these racks of lamb meat or ribs chop are often “Frenched” to give it an aesthetic look.
The most tender muscle of lamb is lamb loin. It looks like tiny T-bone steaks. It can also be divided into ultra-tender tenderloin (petite) and delicious top loin chops. These should be sauteed or grilled as they are too small to roast.
The lamb leg is the clear winner in the cuts. It is smaller than the beef leg but is full of flavour and more tender. You can make a small roast, large roast, steaks or kabob, whatever you like.
The shoulder cut of lamb is tasty, less costly, and has more fat and connective tissues. This cut is the best for lamb stewing. Also, you can have shoulder roast with or without bone and shoulder chops. Because of its fatty tissues, it is tender enough to be dry roasted.
Now let’s talk about the shank cut of lamb meats. There are two hind shanks present at the rear and two foreshanks present at the front. The hind shanks are slightly meatier than the foreshanks, but they both taste good. You can’t do more than braising these cuts and serving them alongside beans, vegetables or grains recipes.
HEALTH BENEFITS OF CONSUMING LAMB MEAT
With an imposing profile of nutritional gain, lamb is the healthiest red meat available, and you should consider adding it to your weekly or bi-weekly meal. Here are a few health benefits of eating lamb that might surprise you.
- Lamb meats is rich in easily digestible protein. Not only this, it contains all essential amino acids. Due to its high protein quality, it helps to support muscle mass and promote the growth of muscle mass.
- Lamb meat is full of iron, and by adding it to your regular meal, you can prevent iron deficiency which is the leading cause of anaemia. Moreover, eating an iron-rich diet can also help to put a stop to anaemia as well.
- Lamb meats is an excellent source of four essential vitamins and zinc. With these minerals and zinc, your immune system will be strong; wounds will heal quickly with zinc in lamb meat. Including it in your daily diet will boost your immune system.
- Lamb meats contains a high amount of Vitamin-B12, riboflavin, vitamin B3, omega-3 fatty acids, thiamine and pantothenic acids. So if you include it in your regular diet, lamb meat will improve cellular function by removing fatigue and tiredness from your life.
Remember always to buy farm-raised and grass-fed lamb meat to enjoy the highest flavour and nutrients possible.