Download Fresh American Lamb

Fresh American Lamb
by Susan Schoenian
sheep101.info
Packed Full of Good Nutrition
Lamb is a prime source of high-quality protein,
vitamins, and minerals. As with other red meats,
its protein is nutritionally complete, with all 8
essential amino acids in the proper ratio. A 3ounce serving of lamb provides 43% of an adult
male's Recommended Daily Allowance (RDA) for
protein. Lamb is also high in B vitamins, niacin,
zinc, and iron. Red meats, especially lamb and
beef, are amongst the best sources of absorbable
iron.
Rack of Lamb at a Restaurant in Barbados
For those watching their intake of carbohydrates, lamb has ZERO carbohydrates.
GOOD FAT
Compared to other meats, lamb contains very
little marbling (internal fat throughout the
meat.) Since most lamb fat is on the outside
edges of the meat, it is easily trimmed. That
means fewer calories -- only 176 in an average
3-ounce serving -- or 7% of the average daily
caloric intake recommended for a 23-to 50
year-old male. A recent study also shows that
only about 36% of the fat in lamb is saturated.
The rest is mono or polyunsaturated, the
"good" fat in one's diet.
Lamb is a favorite among chefs.
Lamb is one of the richest sources of conjugated linoleic acid (CLA). CLA possesses unique and
potent antioxidant activity. It is produced naturally from linoleic acid by bacteria in the stomachs of
herbivores (plant eaters), such as sheep and cows. CLA cannot be manufactured in the human
body.
Lamb vs. Mutton
The meat from a young sheep (less than 12
months of age) is called lamb. It is usually tender
and mild in flavor. The meat from an older sheep
(1 year and older) is called mutton. Mutton has a
much stronger flavor intensity than lamb. It is
generally not popular in the U.S., but is preferred
to lamb in some countries. Yearling mutton is
the meat from a sheep that is between 1 and 2
years of age. It is intermediate in flavor between
lamb and mutton.
Lamb at a butcher shop in New York City
Macho Meat
There is no flavor or quality difference in the
meat from a young ram lamb vs. the meat
from a wether (castrated male) or ewe lamb.
However, as ram lambs sexually mature, their
hormones may cause a slight taint in the flavor
of meat.
4-month Old Ram Lambs
Lamb of God
Since ancient times, lamb has been regarded
as a religious symbol. It was commonly used
as a sacrifice, and a symbol of sacrifice, in
many religions including Judaism. In many
countries, lamb is a traditional dish at Easter in
commemoration of the Last Supper at which
lamb was likely served. Jesus is often referred
to as the “Lamb of God”. Lamb is commonly
consumed by Muslims during their major
holidays. During Eid al-Adha (feast of the
sacrifice), it is common for Muslim families to
sacrifice a lamb in commemoration of
Abraham's sacrifice of a lamb in place of his
son. One third of the meat is given to the poor,
and the rest is shared with family and friends.
It is also customary for Muslims to kill a lamb
(or goat) to celebrate the birth of a child (2
lambs for a boy, 1 for a girl).
Halal is that which is
allowed by Islamic Law.
Lamb Consumption
In the U.S., the per capita consumption of lamb
(and mutton) is less than one pound per person,
compared to almost 40 lbs. in New Zealand.
However, the majority of today's U.S. immigrants
originate from regions of the world where lamb
(and goat) are commonly consumed. Thus, the
U.S. continues to import lamb to meet consumer
demand and there is a growing market for lamb.
Whole Lamb Carcasses
Per Capita Consumption
of Lamb and Mutton
Country
Lbs.
New Zealand
39.6
Kuwait
38.9
Australia
35.0
Greece
31.0
Uruguay
18.9
Ireland
14.8
United Kingdom
14.1
Saudi Arabia
13.4
Spain
13.2
Bulgaria
9.5
Canada
2.0
United States
Lamb on a Spit at a
Greek Restaurant in New York City
~1.0
. . New Words . .
Amino Acids - nitrogen-bearing organic acids that are the building blocks of protein.
Saturated Fat - fat that is found in foods from animal meats and skin, dairy products and some
vegetables. Saturated fats are usually solid at room temperatures and can increase LDL "bad
cholesterol" levels.
Conjugated linoleic acid (CLA) - a slightly altered form of the essential fatty acid linoleic acid
found in meat and dairy products. CLA has anti-fat and anti-cancer properties.
Lamb - meat from a young sheep (less than 12 months of age).
Marbling - an intermixture of fat and lean in meat, giving it a marbled appearance.
Mutton - meat from a mature domestic sheep (over 12 months of age).
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