Lamb – The Overlooked Meat You Should Be Eating More

Do you know which meat has fewer calories, more cancer-fighting CLA, more omega-3’s and less saturated fat than beef? It’s lamb!

 Why Lamb is a smart choice...

Did you know that Americans consume only around 0.7 pounds of lamb meat each year? In other countries around the world, such as Greece, lamb is eaten much more regularly than in the United Sates.

Compared to other meats, Lamb is the most nutritional

Lamb meat is relatively famous in Hokkaido, but isn't as common when compared to beef…, pork and chicken in Japan. However, lamb meat is healthier than other meats and is gaining attention from health-conscious people and weight-watchers.

A Man Named Chicken Gave Me An Education in Lamb

I made a pilgrimage to Pennsylvania to learn about how local farms are producing some of the best lamb in the United States. In the process, I met a butcher named Chicken who taught me things I didn't expect.

After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback?

"It is close to impossible to even find mutton in the U.S.," says Ken Albala, professor of history at California's University of the Pacific. "It costs more to raise sheep for longer periods of time, and the decline in wool production in the U.S. is directly related to the decline in mutton as a culinary delicacy."

Benefits of Lamb

Because lamb has received much less attention in the research literature than its fellow ruminant meat—namely, beef—we have been unable to find large-scale research studies on humans that analyze lamb intake and its relationship to disease. Another factor involved with the absence of health research on lamb within the U.S. has been the very limited consumption of lamb by U.S. adults (less than one pound per year).

Is It Healthy to Eat Lamb?

We all know the expression "You are what you eat," and it is just as true for animals. The majority of cattle and lambs are grain-fed to help fatten them up, but their natural food is grass.

Is Lamb Red Meat?

Lamb is a "red meat" because it’s high in myoglobin, a protein in muscle that turns red when combined with oxygen. The same is true of beef, pork, and veal. Poultry is a so-called "white meat" because it has less myoglobin.

It’s true: what a sheep eats affects the taste of your lamb roast

Traditionally it has been believed that high-energy, grain-based diets produce more intense flavours in red meats than forage or grass diets. But the fact that the pungent flavour and aroma of local lamb and mutton comes from sheep reared on natural pastures and open fields goes against this.

Lamb Even Haters Can Love

For years, I convinced myself that I didn’t care for lamb. I found that I could only ever describe it as “lamby,” which is not exactly a compliment. But now, the way I am constantly trying to persuade people to cook more lamb, you would think I was secretly working for the American Lamb Board. (I am not.)

Lambs to the Slaughter

Lamb offers several advantages to the budding locavore. Sheep are easier to raise and require less pasture than cattle, so aside from poultry and pork, lamb is the local meat you’re likeliest to find from small farms. Unlike cattle, sheep are seldom raised only on grain, which can damage the digestive systems of ruminants, so you can worry less about their health and think more about the grass they foraged on.

The Nutrition of Lamb

Total fat content is 8 grams. Although lamb contains saturated fat, this represents just 35 percent of the total amount. The other 65 percent represents monounsaturated or polyunsaturated fat which is a healthier type of fat.

What's New and Beneficial about Lamb

When we think about omega-3 fats and their availability from plants versus animals, we usually think about nuts and seeds on the plant side of things and fish on the animal side. But on the animal side of things, we should also think about grass-fed lamb!

Why Mutton Actually Tastes Better Than Lamb

Mutton, the meat of an adult sheep, isn’t the tough old meat we spurn in favour of juicy lamb—it’s meat with added flavour. That’s according to the Lake District’s Herdwick sheep farmers.