The different lamb meat
Not to be confused with mutton (which is a lamb slaughtered more than 300 days after birth), the lamb is the small of the sheep and ram that is slaughtered in the first days of his life. The lamb can have several origins that give it different properties of tastes and textures. The lamb, a lamb fed only breast milk and then slaughtered at 90 days, is one of the most popular, for its fine flesh, tender and tasty. The lamb, slaughtered between 9 and 12 months old and fed on pasture grass, offers a more racy and rosy meat. Finally, the salted-salt lamb of the Somme Bay and Mont Saint-Michel has a dark flesh close to game meat, full of character.
Lamb: a meat rich in protein
Whatever its origin or breeding method, lamb meat is an excellent source of protein. They constitute nearly a third of the weight of the meat. Proteins are essential for the body because they intervene at different levels of metabolism: maintenance of tissues and muscle mass, cell renewal ... Protein is a preferred partner during dieting because it provides a quick feeling of fullness and thus help to feel satiated more easily. This asset is important because they reduce the daily calorie bill and thus induce weight loss. With an average of 182 calories (depending on the origin and the piece chosen), lamb is a rich meat that must be learned to dose in its diet for its intake of fatty acids.
Lamb and its fatty acids not always essential
Even though it is known that many fatty acids and lipids are essential to different metabolic processes, those contained in lamb have a bad reputation ... And for good reason: they are mostly saturated fatty acids. It is these fatty acids that are responsible for the onset of coronary heart disease because they significantly increase the rate of "bad" cholesterol. However, what is reassuring is that we can learn to integrate it judiciously in its menus: associated with balanced meals and low in saturated fatty acids, lamb meat can perfectly be part of a healthy and harmonious diet. In addition to lamb meat, do not hesitate to serve a good portion of green vegetables to offset these fat intake. Privileging the lean parts of the lamb is also a good technique to consume without too much guilt.
Major trace elements in the lamb
Rich in various mineral salts, lamb meat is very interesting to consume regularly. It is an excellent source of phosphorus, iron and zinc, these three elements are essential for the proper functioning of the body. Indeed, since phosphorus is the second most abundant mineral in the body after calcium, it is present at various levels of cell life. It plays a vital role in the constitution of bones and teeth and in tissue regeneration. Iron is a mineral essential for the transport of oxygen and the manufacture of new cells. Finally, zinc intervenes to strengthen the immune system and help better healing. In addition to these mineral supplements, lamb is packed with vitamins B2, B3 and B12 that help provide energy over the long term by synthesizing it from carbohydrates and proteins in the diet. If it is advisable to consume lamb in a thoughtful way and without abusing it, each lamb intake in its menus is a delicious way to cover the daily needs of the metabolism.
Not to be confused with mutton (which is a lamb slaughtered more than 300 days after birth), the lamb is the small of the sheep and ram that is slaughtered in the first days of his life. The lamb can have several origins that give it different properties of tastes and textures. The lamb, a lamb fed only breast milk and then slaughtered at 90 days, is one of the most popular, for its fine flesh, tender and tasty. The lamb, slaughtered between 9 and 12 months old and fed on pasture grass, offers a more racy and rosy meat. Finally, the salted-salt lamb of the Somme Bay and Mont Saint-Michel has a dark flesh close to game meat, full of character.
Lamb: a meat rich in protein
Whatever its origin or breeding method, lamb meat is an excellent source of protein. They constitute nearly a third of the weight of the meat. Proteins are essential for the body because they intervene at different levels of metabolism: maintenance of tissues and muscle mass, cell renewal ... Protein is a preferred partner during dieting because it provides a quick feeling of fullness and thus help to feel satiated more easily. This asset is important because they reduce the daily calorie bill and thus induce weight loss. With an average of 182 calories (depending on the origin and the piece chosen), lamb is a rich meat that must be learned to dose in its diet for its intake of fatty acids.
Lamb and its fatty acids not always essential
Even though it is known that many fatty acids and lipids are essential to different metabolic processes, those contained in lamb have a bad reputation ... And for good reason: they are mostly saturated fatty acids. It is these fatty acids that are responsible for the onset of coronary heart disease because they significantly increase the rate of "bad" cholesterol. However, what is reassuring is that we can learn to integrate it judiciously in its menus: associated with balanced meals and low in saturated fatty acids, lamb meat can perfectly be part of a healthy and harmonious diet. In addition to lamb meat, do not hesitate to serve a good portion of green vegetables to offset these fat intake. Privileging the lean parts of the lamb is also a good technique to consume without too much guilt.
Major trace elements in the lamb
Rich in various mineral salts, lamb meat is very interesting to consume regularly. It is an excellent source of phosphorus, iron and zinc, these three elements are essential for the proper functioning of the body. Indeed, since phosphorus is the second most abundant mineral in the body after calcium, it is present at various levels of cell life. It plays a vital role in the constitution of bones and teeth and in tissue regeneration. Iron is a mineral essential for the transport of oxygen and the manufacture of new cells. Finally, zinc intervenes to strengthen the immune system and help better healing. In addition to these mineral supplements, lamb is packed with vitamins B2, B3 and B12 that help provide energy over the long term by synthesizing it from carbohydrates and proteins in the diet. If it is advisable to consume lamb in a thoughtful way and without abusing it, each lamb intake in its menus is a delicious way to cover the daily needs of the metabolism.
