On the list of the healthiest peoples there was mutton. This type of meat is obtained from sheep that are 1 to 2 years old. It is most successful in eastern countries, as well as in Germany, France, Mexico and Iceland. In Poland, mutton is eaten mainly in the Podhale region.
Mutton is the most healthy. This is primarily due to the fact that it is rich in polyunsaturated fatty acids such as omega-6 i omega-3. In addition, the meat will be provided B vitamins, vitamin E, potassium, magnesium, calcium, iron. Among the antioxidants it will provide thiamine, riboflavin and niacin.
Mutton meat will be healthy due to its caloric value. 100 g of lamb has 234 kcal and as much as 33.4 g of protein. Such a portion will provide only 5 g of saturated fat.
Mutton meat is good for reducing the level of “bad” LDL cholesterol. This will result in protection of the liver against fatty acidosis and protection of the heart. It will reduce the risk of developmentcirculatory system diseases, such as, among others atherosclerosis, ischemic heart disease or venous insufficiency.
Mutton will take care of the liver through its properties that improve digestion. It will dilute the bile and make the dishes less difficult for the body to digest. It may reduce the chances of developing liver cirrhosis.
High antioxidant content gives mutton properties inhibiting the harmful effects of free radicals. It will improve the body’s immunity and reduce the chances of illnesses such as colds and flu. Plus maybe slow down the development of cancer. In addition, there will be mutton meat good for eyesight and protection against eye defects.
Mutton meat will take care of the nervous system. It will ensure the proper functioning of the muscles and strengthen them. It will calm your nerves and calm your body, supporting mental health and preventing the occurrence of anxiety and depression.
Mutton is very demanding and cannot be prepared without basic knowledge about this meat. Otherwise, it will become hard, rubbery and tasteless. It can be surrendered frying, baking, stewing or grillingbut before that it needs to be marinated.
The lamb should stay in the marinade for up to 2 days. It goes best with spices such as thyme, savory, rosemary, marjoram or oregano. Such herbs will enhance the specific aroma of the meat.
Source: Terazgotuje.pl, zyczenie.abczdrowie.pl
