Lamb meat - good and bad

Sheep was domesticated by man in Eurasia in ancient times (about 8 thousand years ago). Since then, one of the goals of breeding domestic sheep (well, and rams) is to get their meat - lamb. From this product you can prepare a variety of delicious dishes.

Is lamb meat useful?

Of course, it is possible to ask this question, but it should be noted that for many people around the world lamb is one of the main meat products and even the most used. This is an integral part of traditional food culture and practice.

Observers of various diets will tell you whether lamb meat can be considered dietary meat or not, and what is its useful properties.

  1. Sheep fat is quite refractory, however, in sheep meat fat is 3 times less than in pork, and 2 times less than in beef. And this means that low-fat lamb practically contains the minimum amount of cholesterol .
  2. Lamb also contains lecithin, necessary for the human body, this substance optimizes the digestive system and stabilizes the exchange of cholesterol in the blood, which significantly reduces the risk of atherosclerotic problems. Regular inclusion of mutton in the menu is an effective prophylaxis for the cardiovascular system.
  3. Lamb contains very useful substances for the human body: vitamins (mainly A and B groups), folic acid, choline and various valuable trace elements (iron, zinc, selenium and copper compounds, as well as phosphorus, sodium, potassium, magnesium, manganese and calcium). Iron improves blood, selenium increases the overall activity, zinc is especially useful for men.

Dishes from low-fat young lamb are recommended to include in various diets, including, and for those wishing to build themselves.