Lamb meat

Lamb meat or otherwise lamb is usually obtained from animals under the age of one year. It is noteworthy that sometimes lambs are slaughtered at three months of age, thereby achieving a more tender milk taste.

Being versatile in cooking, lamb meat is highly valued in many countries around the world. It is boiled, fried, stewed, grilled or baked. Moreover, there are many recipes for preparing unusually delicious lamb dishes - from traditional to exotic.

The succulent lamb meat can be used to make chops and then served under a sweet and sour sauce. It perfectly harmonizes with various vegetables: for example, asparagus, tomatoes or eggplant. Due to the fact that the meat of young animals is tender, marinating it is recommended in milk, yogurt or cream with the addition of salt and spices.

In addition, you can make minced meat from lamb, and then make juicy cutlets, collops or meatballs from it. Quite an interesting taste can be achieved by baking lamb meat with rosemary, garlic and lemon. The original dish is lamb meat under coffee sauce - a slightly sweet taste of meat perfectly emphasizes coffee mustard.

Lamb meat in coconut milk, baked on skewers, is considered a real exotic masterpiece. No less delicious food will come from lamb stewed with vegetables in wine. In addition, some like to fry pieces of lamb meat in batter, and also make it a juicy filling for pies and pies.

Composition of lamb meat

The nutritional value of this product determines the composition of lamb meat. So, in terms of the content of some essential amino acids, protein, vitamins and mineral salts, lamb can be compared with beef. And the amount of cholesterol in the composition of lamb meat is significantly lower than the indicators of this substance in pork and beef. In addition, it contains zinc, it is rich in meat with sulfur, iodine and vitamin PP.

The benefits of lamb meat

The benefits of lamb meat are evident to the human immune system through zinc content, which also contributes to proper cell division and normalization of blood sugar counts. Interestingly, 400 grams of lambs carry about 38 percent of the daily requirement for this element.

In addition, the benefits of lamb meat are also evidenced by the presence of vitamin V12 in it, which is involved in the production of red blood cells. As a result, this meat product is necessary for a person with a therapeutic and preventive purpose for anemia. The calorie content of lamb meat is approximately 19
1. 7 kcal.