Lamb is meat from young sheepusually up to 12 months of age. It is light pink or slightly red in colorfine fibers and delicate, light fats. Its taste is subtle, even slightly sweet, with an unobtrusive “meadow” note. The smell of raw meat is characteristic (close to game), which becomes even deeper after processing. Lamb is particularly appreciated in the cuisine of Greece, Italy, Spain, France, the Middle East, North Africa, Australia and New Zealand, where it is an important element of traditional dishes and holiday meals. Interestingly, Poland Podhale lambgrown in special, ecological conditions, has been included in the list of regional products and its name is registered by the European Union.
. Above all provides complete protein (containing all essential amino acids). This is important for people who care about muscles, body regeneration and immunity. 100 grams of raw lamb contains on average 18-20 g of protein, which puts it at a similar level to beef (lamb, however, is better digested).
The meat is also very good source of heme ironwhich is absorbed much better than iron from plant products. Thanks to this Lamb may support the prevention of anemiaespecially in women and physically active people. Present in her zinc strengthens the immune systemsupports wound healing and proper functioning of hormones. Lamb it also provides B vitamins (B12, B3, B6). It deserves attention vitamin B12 – crucial for the nervous system and the production of red blood cells.
Lamb is sometimes unfairly judged in terms of fat content. It is true that it contains more of it than poultry, but it is an important part of it monounsaturated fatty acidssimilar to those present in olive oil. Moreover, the meat of sheep fed naturally on pastures contains linoleic acid, which is credited with anti-inflammatory effect and potentially protective for the heart. Caloric value depends on the part of the carcass – lean lamb is approx. 140 – 170 kcal per 100 g, fattier cuts may have over 250 kcal.
Are there any contraindications to eating lamb? Like any red meat, Lamb should also be eaten in moderation. People with advanced gout or certain cardiovascular diseases that require strict control of saturated fats should be especially careful. The method of preparation is also crucial – deep-frying and serving with heavy sauces eliminates its entire health-promoting potential. With reasonable processing and good quality meat Lamb can be a valuable dietary component.
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Lamb and veal are sometimes confused with each other because both of these meats come from young animals and are considered extremely delicate. The differences start at the appearance stage. Lamb usually has a darker, pinkish-red color than very light, almost pale pink veal. Its fat is white and soft, while there is little of it in veal.
In terms of nutritional value, both meats are of good quality. Veal is slightly leaner and has fewer calories – approximately 110-120 kcal per 100 grams. However, lamb wins with the content of iron, zinc and vitamin B12. It is difficult to clearly indicate which meat is “healthier” – much depends on the individual needs of the body and the method of preparing the product. People on easily digestible diets are more likely to eat veal, but with increased demand for iron and energy, lamb may be a better choice.
Differences can also be seen in prices and availability. In Poland, veal is more easily available and usually cheaper. Lamb can be more expensive due to the smaller scale of production. In the kitchen, veal is most often stewed, boiled or briefly fried Lamb also tolerates long roasting and grilling very wellthat bring out its natural aroma. Mild sauces and spices go well with veal, while lamb can be seasoned with more expressive additions.
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Lamb gives you a lot of scope in the kitchen, and the key to success lies in choosing the right cooking technique for a specific part of the meat. The most noble piecessuch as saddle or leg, they are great for baking. Roasted meat with garlic, rosemary and olive oil is a classic of Mediterranean cuisine that does not require complicated procedures.
Grilling is another popular method of cooking lambespecially in the Mediterranean and Middle East countries. Lamb chops grilled briefly at high temperature (including koftas) retain their juiciness and intense flavor. It is worth marinating the meat in olive oil with the addition of herbs, lemon or yogurt, which will soften the fibers and slightly soften the aroma.
Braised lamb is perfect for the shoulder, neck or shank. Long, slow cooking produces soft meat that falls apart under the fork. This is how popular one-pot dishes, stews and Middle Eastern dishes are made tagine with the addition of spices, vegetables and dried fruit. Lamb tolerates strong spices wellincluding cumin, coriander, cinnamon, paprika and mint.
Minced lamb is the base of many famous dishessuch as Greek moussaka, Balkan ćevapčići, Turkish kebabs or Italian ragù in a regional version. You can also prepare meatballs, meatballs or vegetable stuffing from it. It is also becoming more and more common lamb cooked sous-videwhich allows you to maintain maximum juiciness and control over the degree of doneness.
It’s worth remembering that Meat tastes best when it is not overcooked. Heat treatment of delicate parts for too long may cause the meat to become dry and lose all that is best in it.
Lamb is high-quality meatthat combines delicious taste with real health benefits. Although it is still underestimated in Poland, when properly prepared it can delight even those who have previously avoided it. It is worth treating it as part of a balanced diet, choosing good quality meat and proven meat processing techniques.
Source: Terazgotuje.pl, dietetyki.org.pl
