All food contains all of the nutrients we need to be healthy, it is necessary to eat various foods in sufficient amounts. A good diet will include many different foods, and sufficient in quantity and quality to meet an individual’s need for food energy and other micro nutrients.

Sweet Potatoes

Tea

Tomatoes

Turnips

Veal

LAMB

Typical serving size:

3 oz or 85 g

HOW IT HARMS

Weight gain

WHAT IT HEALS

Muscles Anemia Immunity Lamb is a high-quality, nutritious meat, rich in easily absorbed minerals and B vitamins, particularly B12
Lamb comes from sheep less than 1 year of age
Mutton comes from sheep older than 1 year, and it has a more robust taste
Lamb comes in a variety of cuts including legs, shoulder, roast, chops, ground, foreshank, and spareribs
Among red meats, lamb stands out for its high nutritional value
In addition to protein, lamb contains B vitamins, as well as iron, phosphorus, calcium, and potassium
The meat is tender, because it is the relatively little-used muscle of young animals
Furthermore, because it is easily digestible and almost never associated with food

Allergies

, it is a good protein food for people of all ages
Lamb is the primary meat in parts of Europe, North Africa, the Middle East, and India, but it has never enjoyed the same popularity in North America

Health Benefits

Helps build muscles
Lamb is a rich source of muscle-building protein
A 3-oz (85-g) portion of roasted lean lamb contains about 22 g of protein
Avoid iron deficiency
The iron in lamb is easily absorbed by the body, so it helps prevent anemia
Iron is also necessary for energy
Boosts immunity
Lamb is a good source of zinc, which is important for a healthy immune system

Health Risks

Weight gain
Some cuts of lamb are high in fat
However, it is not marbled like beef with lines of fat
Instead, lamb is marbled with flecks of fat throughout
Much of its fat is on the outside of the meat, which can be trimmed before cooking

Allergies

Use thin slices of lamb in a stir-fry with bell peppers and onion

Make meatballs with ground lamb, minced garlic, parsley, and ground almonds

Serve lamb stew on a bed of braised kale

Buying Tip

Look for meat that is firm with red coloring and some white marbling (white flecks of fat within the meat muscle)

Storing Tips

Keep lamb refrigerated at 40°F (4°C) or below

Use ground lamb or stew meat within 1 to 2 days; lamb chops, roasts, and steaks within 3 to 5 days

To freeze, wrap tightly in plastic wrap
Ground lamb can be frozen for 3 to 4 months; roasts, steaks, and chops between 6 to 9 months