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About Lamb

Lamb is the meat of young sheep of one year or below, weighing between 5.5 and 30 kilograms (12 and 65 lbs). It is preferred over mutton and hogget due to tenderness.

History of lamb

The word lamb is originated from a German word lambiz. In the ninth century, the Pope ratified an entire roasted lamb as his accredited ceremonial dinner on Easter. Romans introduced sheep into the Great Britain over two thousand years ago. Whereas, the first sheep brought to North America was in 1519 by the Spaniards. Lambs did not make it to the core of the American plate because of its bad reputation that was caused in the 1800s due to the violence that happened when sheep was introduced into the profitable cattle herds.

Lamb Division

Lamb is divided into a forequarter (the neck, shoulder, forelegs and ribs up to the shoulder blade), hindquarter (back legs and hips) and loin (ribs linking the two).

Lamb Selection

Lamb is cooked in various ways and all of the ways have different cuts. The color of the lamb helps decide the age of it. The lighter the color, the younger the lamb will be. Always prefer pink over pinkish red. Pick the leanest cuts with white fat. The yellower the fat is, the older it is ought to be.

Lamb Benefits

  • Lamb positions as the top three Omega-3 foods in every day diet.
  • By having lamb as an important aspect in your diet, you decrease the chances of cardiovascular disease.
  • Lamb also contains monounsaturated fat.
  • Pasture fed lamb contains CLA (Conjugated linoleic acid) as one of the trans fats. This helps in reducing the risks of cardiovascular disease.
  • Lambs are rich in vitamin B1, B2, B3, B6 and specially B12.
  • It also has folate and choline that are essential for a good metabolism of homocysteine.
  • It reduces the unwanted oxidated stress by providing antioxidant minerals.
  • Lambs are also a good source for the minerals zinc and selenium.
  • It is high in protein.
  • Eating of lamb also proves to be useful for the blood sugar regulation.

    Lamb Storage:

    • Always store the lamb cling-filmed or aluminium foiled in the coldest part of the fridge.
    • Minced and small cut lamb is better to eat within one or two days.
    • Thinner cuts last longer.
    • Avoid freezing for more than six months
    Famous lamb dishes include grilled, stewed and roasted forms of lambs. So treat your health with finger licking kind of food. Enjoy good food, stay healthy.
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