With new breeding technologies, improved production and better processing techniques, lamb is dominantly made up of unsaturated fat – which is actually good for you.

Compared to some thirty-years go, when white meat was often been believed to be healthier than red; red meat is now generally much leaner.

Good For You

Unsaturated fat makes up for half the fat present in lamb. It is an especially good source of easily absorbed zinc and iron, with a high nutritional value overall.

The recommended daily allowance (RDA) provided by a three-ounce serving of cooked lamb is 30% for zinc and 17% for iron.

Nutrients

Zinc is essential for growth, tissue repair and promoting a healthy immune system whilst iron is needed for the formation of red blood cells.

In addition, lamb is rich in B Vitamins, in particular B12. One serving can offer 74-100% of your Vitamin B12 RDA – essential for the body’s metabolic reactions.

A fantastic source of carnitine, which is an amino acid; it creates energy from fatty acids which work to keep you alert.

Finally, lamb offers a rich supply of protein and ultimately offers you a low fat meal option whilst enjoying versatility and great taste!

Recipe Ideas

Some of the more popular lamb recipes are where the lamb has been roasted, and served with winter vegetables and herbs.

The ideal lamb roast is succulent, tender and full of delicious flavours. Generally slow roasted, it falls off the bone and should never be too dry!

Another attraction, and why this recipe is so popular, is how easy it is to do. As it is slow roasted, it can be left to cook all morning, perfect for a lunch or dinner on a Sunday.

Mint is the ideal herb to go alongside lamb; one of the more popular and modern sauce ideas is a Mint Caper sauce.

Tip: Ask your butcher to score between the bones to allow for more even cooking.

About the Author: Francesca Rilotelli is a fan of popular lamb recipes.