Latin name: Ovis aries (sheep)
What is Lamb?
Lamb is the meat of a young domestic sheep under the age of one year. A religious symbol of sacrifice in many religions since ancient times, lamb is regularly featured in many cuisines throughout the world, including Turkey, Greece, and other Middle Eastern countries, as well as Australia, New Zealand, and the United Kingdom. Lamb and mutton are very popular in Central Asia and South Asia and in some parts of China, where other red meats are avoided for religious or economic reasons.
Sheep were first domesticated over 10,000 years ago in Asia and the Middle East. Sheep was one of the first animals to be domesticated for agricultural purposes, including wool and food, especially lamb, hogget, mutton, and milk. Lamb is available in different cuts, including the loin, leg, shank, breast, rack, and shoulder.
What are the health benefits of Lamb?
Considered hot in nature, lamb is used by traditional Chinese medicine to dispel colds, nourish energy and blood, promote appetite, aid in lactation, treat back pain caused by a kidney weakness, bolster strength, and to treat impotence.
It is true that lamb is high in saturated fat, but it is still a great source of protein when eaten in moderation. Just four ounces provide more than 60% of the daily value for protein. The structure of humans is built from protein, which supplies the body with essential amino acids.
Lamb is also rich in zinc, the mineral that is famous for maintaining immune function, and which also helps stabilize your body’s metabolic rate and blood sugar levels. Lamb’s content of vitamin B12, found only in meat products, is critical for blood production, helping prevent anemia, and also enables nerve cells to develop properly. Niacin-rich lamb also may defend against Alzheimer’s disease and age-related cognitive decline.
Are there any precautions for eating Lamb?
Red meat is a significant source of dietary saturated fat and cholesterol, which in large amounts can become a risk factor for heart disease and cancer; limit intake of lamb to three ounces or less per day. Like all meat products, caution should be used in preparation methods. Lamb in particular does not keep for a very long time in the refrigerator; lamb should be frozen if it is impossible to use it within three to five days.
Where can I find Lamb?
Lamb can be found in grocery stores and some meat markets.
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