Published:  12:00 AM, 11 January 2017

Benefits of lamb meat


The meat of a one-year-old or younger sheep is called Lamb. This red meat is widely popular all over the world, except however in the United States of America. The main cuts of lamb that are popular are shoulder, rack, shank or the breast, loin and leg. You can also buy ground lamb, which is sold separately. It is usually the leanest of all red meats. This meat is a staple in many cuisines include Turkey, Greece, Australia, New Zealand and most of the countries in the Middle East. Lamb is, in fact, very common in the Mediterranean diet and often, their good health is attributed to eating lamb regularly.

Lamb is mentioned a lot in the bible, and Jesus was called "the lamb of God".  Jewish people celebrate Passover with the 'pascal lamb', and so on.  And we know that the Muslims take part in traditional lamb sacrifices to celebrate the Eid-Ul-Adha. There is a reason for this emphasis on the lamb. Lamb may contain forms of selenium and other minerals that seem to promote health, longevity and spiritual and mental development.  This may be why it is mentioned often in the bible. Lamb stands out for its nutritional value.  Any lamb is good.  Most of it is grass-fed, as lambs require some pasturing in all cases. Lamb is a good source of protein for people of all ages, with all eight essential amino acids. Four ounces of lamb meat provides 60.3% of an adult male's recommended daily allowance for protein.

The health benefits of lamb meat are as a result of its many nutrients, including the high levels of tryptophan and protein that the meat contains.

1.    Lambs are also high in omega 3 fatty acids, folate, choline, homocysteine, vitamin B 12 and other vitamins of the B complex family. Vitamin B12 supports the formation of red blood cells and prevents anemia, it is also necessary for a healthy nervous system and the metabolism of carbohydrates, fats and proteins. Omega-3 fats are also known to help in fighting heart disease and increasing weight loss. Lamb is also high in antioxidants, so you are sure to build a strong immune system.  Lamb is also high in zinc, adding to your daily intake of this mineral.
2.    This meat is also a rich source of B-complex vitamins, as well as iron, phosphorus, calcium and potassium. Vitamin B12 supports the formation of red blood cells and prevents anemia, it is also necessary for a healthy nervous system and the metabolism of carbohydrates, fats and proteins. Other traces of nutrients such as copper, manganese and selenium can be found in lamb as well. These trace elements also aid in reducing the risks of cancer, heart disease and diabetes.
3.    The lamb liver, in particular, is also good for us. The health benefits of lamb liver include ingestion of good quality protein. One serving of lamb can give us up to 23 grams or 40 per cent of daily intake of protein. Lamb liver is also very high in fat and rich in vitamin A.
4.    Lamb kidney also has many health benefits. They are rich in protein and not very high in calories. Lamb kidneys are not very high in calories and even contain high amounts of iron, up to 35 per cent of your daily requirement.
5.    Lamb is the second best choice of protein for bodybuilding. Though organically grown lamb is lean, it still contains high quantities of fat. Bodybuilders consume this protein but only with properly controlled portion size. An ideal inclusion is lamb once a week in your meals.
6.    Lamb is one important meat that can be had during diabetes too. The organ meats, especially liver and kidney of lamb, are extremely beneficial for people suffering from diabetes. Lamb is often promoted by diabetic associations as a good meat. You can include lamb in meals at least once a week.
7.    Eating lamb regularly has been known to reduce cardiovascular risk, as seen in Mediterranean diets and lifestyle.
8.    Last but not the least; lamb is a good source of zinc which is important for a strong immune system, wound healing and normal cell division. Zinc also helps stabilize blood sugar levels and the body's metabolic rate and is necessary for an optimal sense of smell and taste.

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