Lamb meat is a wonderful culinary choice for a wide variety of dishes. With a mild, earthy flavor that takes well to the herbs it is paired with, lamb also contains plenty of nutrients and protein. Folic acid and vitamin B6 are among the many nutrients, as well as the minerals zinc, iron, calcium, potassium, and selenium.
The nutrients found in lamb meat support health in many ways:
- boost production of red blood cells
- support musculoskeletal health and metabolic activity
- support healthy functioning of immune response
Lamb is considered a red meat because it has high levels of myoglobin (a protein found in animal muscle tissue) which turns the meat red once it is exposed to oxygen. Like other red meats, lamb contains saturated fat. Most of the fat is found on the edges of a cut of lamb, making it very easy to trim off and reduce the saturated fat content. (Otherwise, be mindful that lamb meat is high in saturated fat and should be eaten in moderation).
There are a few varieties of lamb meat based on the age of the sheep. As the animal ages, the meat becomes tougher and the flavor becomes more intense. Lamb meat (the most delicate) refers to meat taken in the first year of a sheep’s life. Hogget is taken from a sheep between ages one and two. Mutton is taken from adult sheep.
Whether you choose bone-in or cutlets, lamb can be enjoyed grilled, sautéed, baked, or roasted. It pairs well with a variety of seasonings and side dishes. Explore your culinary options and include some nutritive lamb for your next meal!