Overview

Meat of domestic sheep (species Ovis aries) at different ages are called Lamb, hogget, and mutton.

Lamb is the meat of the sheep (Ovis aries). It is a type of red meat, which is richer in iron than chicken or fish. The meat from young sheep, in its first year, is known as lamb, whereas mutton is the term used for the meat of adult sheep.Cured (smoked and salted) lamb is also common in some parts of the world.

Lamb meat is rich in high-quality protein and many vitamins and minerals, lamb can be an excellent component of a healthy diet.

benefits of lamb

Lamb is the most expensive meat than mutton and hogget, and in recent decades sheep meat is increasingly only retailed as "lamb". In Australia, the term prime lamb is often used to refer to lambs raised for meat. Other languages, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by gender and diet, though these languages do not use different words to refer to the animal and its meat.

Nutrition Value

Lamb consists of proteins at the same time it also has variety of fat.

The table below show the different nutrient values for 100gms of lamb meat.

Calories258
Water57%
Protein25.6g
Carbs0g
Sugar0g
Fat16.5g
Fiber0g
Saturated6.89g
Monounsaturated6.98g
Polyunsaturated1.18g
Omega - 30.23g
Omega - 60.9g
Trans Fat0g

GI and GL Score

Glycemic Index (GI) is used to measure how quickly a food converts into glucose.

Glycemic Load (GL) is used to measure how much a food converts into glucose.

Glycemic response to lamb has no significant carb content, as result of which it has no effect on blood sugar level.

While the glycemic index classifies foods according to how fast 50g of carbs in them raises our blood glucose levels, Glycemic Load indicates how fast a standard portion of a particular food (like Lamb) raises blood glucose, and thus gives an indication of glycemic and insulin response.

The Glycemic load of lamb for a food serving of 120g is equal to 0 (zero).

Know more health benefits of Fish.

Benefits

Excellent Iron Source

Lamb meat is an excellent source of iron. Consuming red meat such as lamb can help people to improve or prevent iron deficiency and anemia symptoms, as lamb inherently consist of lot more iron than other protein source such as chicken or fish. Apart from that as lamb is an animal source of iron, it consists of "heme iron" rather than the "non-heme iron" found in plants, and "heme iron" is more absorbable from if iron.

As per NIH (National Institutes Of Health), the bioavailability of iron is approximately 14 percent to 18 percent when someone consumes a diet that includes significant quantities of meat, seafood as well as vitamin C, which boosts iron absorption. For vegetarian eaters the bioavailability diets is significantly lower at only 5 percent to 12 percent.

Nervous System Health Promoter

Lamb meat is an excellent source of B12 with just three ounces of lamb meat providing just under half of most people's daily B12 need. In addition to this lamb is also loaded with other important B vitamins including vitamin B6, niacin, riboflavin, pantothenic acid. These B vitamins help our nervous systems function as they should, and vitamin B12 ensures that the actual nerve cells are in a healthy state.

Immune Booster

Lamb is also loaded with immune-boosting zinc. These nutrients can be found in cells throughout our bodies, and it's absolutely essential to optimal immune health, along with wound healing.

Consuming lamb meat and other zinc-rich foods can help keep your zinc levels in a healthy place and boost your overall immune function. Moreover, zinc helps enable optimal senses of taste and smell.

Rich Source of Healthy Fats like Omega-3 Fatty Acids and CLA

Grass-fed lamb meat also provides its consumers with conjugated linoleic acid (CLA). CLA is the name given to group of chemicals found in the fatty acid called linoleic acid. CLA has been shown to help aid fat loss, improve lean muscle mass and animal studies have even shown it may be a potential cancer fighter (especially breast cancer) in humans.

Lamb does contain fat, but a significant portion of that fat is anti-inflammatory omega-3 fatty acids. In fact, most pieces of lamb contain even more omega-3s than beef. Many people are aware of the many benefits of omega-3 fatty acids, but not too many realize that lamb meat is a noteworthy source of these healthy fatty acids.

Protein Powerhouse

The protein found in lamb meat is made of essential amino acids, which can only be obtained through our diets. Animal protein sources like lamb meat are considered "complete proteins" because they contain all essential amino acids. Other non-meat protein sources, like vegetables, grains and nuts, typically do not contain at least one or more essential amino acids.

High Calcium

Another advantage of the benefits of the lamb chops is calcium content, which is also quite high and very useful for the body. Benefits of calcium contained in lamb meat helps the body's process Maintaining bone health, strengthen bones, prevent disruptions and bone abnormalities. The content of calcium in lamb meat reached 10 mg per 100 g

Phosphorus

Lamb also has a very high content of phosphorus. Just like calcium, phosphorus content is in the lamb meat would be very beneficial for health, especially in terms of maintaining healthy bones and prevent osteoporosis. 100 gr lamb chops contains 1.91 mg phosphorus are good for your body.

Selenium

Benefits of lamb and all kinds of other red meat contain selenium. Selenium in lamb can serve to produce the body's antioxidant benefits. Here is some of the benefits of antioxidants is to counteract free radicals, reduce the risk of developing certain diseases of the body and made skin and organs more healthy.

Reducing pain during menstruation

Usually, the women who are still having periods, they will feel the pain is so great. The pain is actually reasonable, given when the menstrual iron from the body much wasted. To meet the iron content and reduce the pain, you can eat the lamb chops on a regular basis every day. Thus, the iron need to the body can be fulfilled optimally.

Side Effects:

If you consume excessive mutton, here are some side effects that may affect

Hypertension: For lamb iron content is too high will increase blood pressure.

Cholesterol: Cholesterol content of lamb meat is quite high, but if you consume 100 grams of lamb meat everyday, then in a week your cholesterol will increase dramatically.

Diabetes: Some diabetics are not recommended consume this meat. Lamb meat can increase blood sugar levels.

The lamb meat is actually very beneficial as long as it consumed in moderation.

Therefore, to get all the benefits of lamb above, consume according to the rules. Last to choose healthy lamb meat is virtually identical to select the lamb meat. We can detect the lamb chops are in good quality, known by the pink color of red, firm, delicate meat with white fat distributed (spread), and a fresh look. If you find goat meat in addition to the above criteria, don't buy it.

Recipes

We can cook both delicious and healthy recipes using lamb. Below are the few recipes which can make using the lamb.

  • Galouti Kebab
  • Laziz Lamb Handi
  • Khatta Meat
  • Parsi Mutton Cutlets
  • Rajasthani Laal Maas
  • Dhabe Da Keema
  • Rogan Josh
  • Badami Lamb Korma
  • Kosha Mangsho

Galouti Kebab

How to Preserve

Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. Lamb that will be used with a day or two should be stored in the refrigerator, kept in its original packaging, in the coldest area of the refrigerator.

The ideal temperature should be around 35 degrees, but no higher than 40 degrees.

If lamb will not be used within a couple of days, it must be frozen. Make sure your freezer keeps a steady temperature of 0 degrees or below. Lamb cuts can be kept in a freezer for six to nine months, while it is best to keep ground lamb frozen for up to four months.

When keeping lamb in the refrigerator, it is a good idea to store it on a plate, rather than directly on a shelf. This will prevent any juices that may leak through the packaging to come in contact with other foods in your refrigerator. Again, another example of preventing contamination from any possible bacteria on the lamb.