Lamb

Lamb was commercially labeled as ‘spring lamb’, as, it was brought to the market in the month of spring. But, of late, lamb, the meat of a sheep that is lesser than a year is available throughout the year. Lamb contains a great amount of saturated fat and protein. About, 21.1% of the saturated fat and 60.3% of the daily value of protein is met by a four ounce serving of lamb. Amino acids requirement is met by protein and nitrogen rearrangement takes place.

Zinc is essential for immune function and lamb is a good source of zinc.

It also aids in proper taste and smell perception and helps in steadying the body’s metabolism and blood glucose levels. Zinc is also beneficial in wound healing and cell division and is an essential part of cofactors, which aid in performing several enzymatic reactions. Zinc in lamb helps in increasing the bone mineral density. It is vital for prostate health and in the healing of osteoporosis, as there is a positive correlation between zinc intake and incidence of osteoporosis.
Around 38.3% of the daily value of zinc is met by a four ounce serving of lamb. Lamb is a good source of vitamin B12 and aids in the prevention of anemia. It helps in carbohydrate, protein and fat metabolism. Neuron development is aided by vitamin b 12. Decrease in vitamin b12 is associated with lessening of the methyl groups and the resulting active molecules are not synthesized.

Homocysteine is harmful to the wall of the blood vessels and individuals with increased levels face a threat to cardiac diseases and osteoporosis. Around 40.8% of the daily value of vitamin b12 is provided by four ounces of lamb. Lamb is a good source of niacin and studies reveal the positive relationship between cognitive decline or alzheimers disease and poor dietary niacin. Lamb is thus considered a protective food for alzheimers.
Lamb is a red meat with a soft texture, which is tasty and healthy. It is commercially available as five cuts, namely, rack, breast or shank, leg, shoulder and loin. It is used in a ground form, as a part of sausages, burgers and meat loaf.
Lamb is a perishable food and hence care is essential, regarding storage. Ground lamb can be refrigerated for two days, whereas lamb roasts stay for three to five days. Lamb can be tightly wrapped with aluminium foil and frozen. In such cases, ground lamb stays for three to four months, whereas, chops and roasts for six to nine months.

Submitted on September 4, 2008