Proud Tips | Lamb nutrition facts and health benefits.Lamb nutrition facts and vitamin information for health benefits. A staple of many cuisines, lamb has valuable nutritious properties. Lean lamb is an excellent source of protein and easily absorbed iron.

LAMB NUTRITION FACTS

Vitamins   Bi,   B2,   B3,   B6,   B12;   iron,   phosphorus,   selenium, sulfur,   zinc; PROTEIN

Like other red meat, lamb is rich in protein, as well as being an excellent source of two vital minerals: iron and zinc. Iron helps to boost the oxygen-carrying capability of the blood, preventing anemia and fatigue from setting in, while zinc is necessary for optimum functioning of the immune system, helping to fight colds, infections and other invaders. According to the Chinese, eating iamb improves circulation, overcomes coldness and may even treat post-natal depression.

Lamb is a rich source of B-vitamins, including vitamin B3, which is thought to stave off age-related memory problems, and vitamin B12, which helps in the production of red blood cells and plays an important role in cell metabolism. The meat is also rich in easily absorbed iron, which is fundamental for preventing anemia.

The selenium in lamb protects the eyes from disease and the heart from muscle damage. The high protein content in lamb, which is necessary to repair aging cells, helps to suppress the appetite for longer and prolongs satiety more than foods high in carbohydrate or fat.

Lamb is also rich in sulfur, a mineral good for the hair and nails, and a key component of chondroitin sulfate, a complex molecule that gives cartilage the elastic, sponge-like quality that joints need to act as shock absorbers between the bones.

LAMB HEALTH BENEFITS

  • ANTIOXIDANT
  • ANTI-AGING
  • BLOOD-SUGAR BALANCING
  • ENERGY-BOOSTING
  • GOOD FOR THE BRAIN
  • GOOD FOR HAIR, TEETH AND NAILS
  • GOOD FOR THE SKIN
  • GOOD FOR THE EYES
  • GOOD FOR THE HEART
  • GOOD FOR THE IMMUNE SYSTEM
  • GOOD FOR THE MUSCULO-SKELETAL SYSTEM

LAMB RECIPES

LAMB KOFTA

  • 450g/1lb finely minced lamb
  • 1 large onion, grated
  • 1 tsp salt
  • 30g/1oz/l cup finely chopped parsley
  • ¼ tsp black pepper
  • 1 tsp ground allspice

Combine the ingredients and chill for 1 hour. Divide and shape into 8 balls, then thread the balls onto skewers. Cook under the grill until browned on all sides.

LAMB SHANKS IN TOMATO-ORANGE SAUCE

  • Oil, for greasing
  • 4 lamb shanks
  • 450g/1lb/1 ¾ cups tinned, chopped Tomatoes
  • 2S0ml/9fl oz/1 cup water
  • 1 tbsp crushed the garlic
  • Juice and grated zest of 1 orange
  • 2 tbsp mint, finely chopped

Lightly grease a large pan. Add the Iamb and cook, turning as needed, for 10 minutes or until lightly browned on all sides. Add the tomatoes, water, garlic, orange juice and zest to the pan. Cover and simmer for 2-3 hours or until the meat is tender. Stir in the mint, and serve.

LAMB AND POTATO TRAYBAKE

  • 800g/1lb 2oz new potatoes
  • 8 bay leaves
  • 2 red onions, sliced
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 8 lamb loin chops
  • 1 handful mint, chopped

Preheat the oven to 220°C/425°F/gas mark 7. Put the potatoes, bay leaves and onions on a baking tray. Sprinkle with a little olive oil and the lemon juice, cover with foil and roast for 40 minutes. In a frying pan, brown the chops on both sides in the remaining oil. Remove the foil, add the chops and mint, and roast for a further 15 minutes.

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