Lamb meat

Lamb meat

Lamb Meat

Lamb meat is the meat derived from young sheep not older than one year. It is a type of red meat, a term used for the meat of mammals, which is richer in iron than chicken or fish.

Nutritional Value

Lamb meat is a highly nutritious food and a good source of protein, vitamin B12, zinc, and selenium. It also contains varying amounts of fat which can contribute to its flavor and tenderness.

Culinary Uses

Lamb meat is a popular ingredient in various cuisines around the world. It is often used in dishes such as roast lamb, lamb chops, and lamb stew. In Middle Eastern cuisine, lamb is a staple and is often used in kebabs and shawarma.

Health Implications

While lamb meat is highly nutritious, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess. However, lean cuts of lamb can be a part of a healthy diet.

Production and Consumption

The largest producers of lamb meat are Australia, New Zealand, and China. Consumption of lamb meat is highest in these countries as well as in the Middle East and North Africa.

See Also

• Mutton
• Veal
• Pork
• Beef