Lamb is suitable for connoisseurs of “wild” meat: deer, wild boar, rabbits, ducks, etc., as it has a unique rich meat taste.
Benefits of lamb
Lamb contains a large amount of iron: for comparison, almost 30% more than pork.
First of all, this substance is necessary for hematopoiesis, and also as a prophylactic against anemia.
In addition, iron is one of the main components of hemoglobin.
Lamb contains more than 2 times less cholesterol than beef and 4 times less than pork.
Lamb is a source of zinc, which is essential for the functioning of the immune system.
In addition, meat contains a lot of fluoride, which protects teeth from caries.
Lamb is a source of high quality protein and collagen.
In addition, it contains vitamins and minerals such as vitamin B12, selenium, zinc, iron, niacin, phosphorus.
As well as essential amino acids, for example, lysine - very valuable for our immunity, or tryptophan, associated with the production of serotonin.
Unlike pork, lamb contains enough iodine, which is also good for the brain and energy production.
Lamb also contains fluoride, which is beneficial for teeth, which is absent in pork.
Lamb contains chromium, which ensures the absorption of glucose and prevents diabetes.
How to choose lamb
The color of the fat should be white, not yellow; chilled lamb should be stored for no more than three days; the meat should be elastic and regain its shape after pressing; a sign of old meat is a large distance between the ribs.
