Lamb: benefits and harm to the body

Lamb is the meat of sheep and sheep. Of the greatest value are carcasses of castrated individuals up to one and a half years old. Sheep meat under the age of 3 years is also classified as a product with high palatability. The product has a light red color, elastic and white fat mass. The meat of poorly fed or mature animals has a dark red color and yellow fat. As a rule, it is very sinewy, so most often mincemeat is made from it. Let us consider in more detail this type of meat, its distinctive features and useful properties.

How to distinguish lamb from goat meat

Sometimes dishonest merchants give goat meat for mutton meat. In order not to make a mistake in the choice, you should pay attention to the color, smell, bones and fat of the product. For example, goat meat has almost no subcutaneous and intramuscular fat. It is also worth noting that the goat meat has a darker color, unlike lamb. If the product has a specific pungent odor, then it is goat.

It is necessary to pay attention to the structure of the bone structure of the carcass. The pelvic and sternal bones of a ram are thicker than that of a goat. Lamb ribs across have an oval elongated shape, in goats they are quadrangular with 2 sharp angles.

What meat is healthier

Each type of meat has its pros and cons. For example, the advantage of mutton is its lower cholesterol content compared to beef and pork. At the same time, beef contains a lot of iron, which is useful for people with iron deficiency. Pork is considered the record holder for cholesterol, but it is several times less in it than in chicken eggs and butter.

Let's take a closer look at the usefulness of each type of meat.

Lamb or pork

If you compare lamb with pork, then it is immediately worth noting that the former has less fat, so this type is allowed for use even with problems with blood vessels. Lamb is considered a dietary product, because it has few calories, and also because the body is quite easy to digest it. At the same time, it is better not to eat this meat in old age. It is undesirable to include lamb in the children's diet, as well as in cases of gastrointestinal problems.

If we talk about pork, then it contains substances that have a beneficial effect on bone tissue. Moreover, a high concentration of cholesterol negatively affects human health. In addition, pig meat needs careful processing, as it can be infected with parasites. The growth hormone contained in it increases the risk of obesity, various inflammations and can even contribute to malignant growths. For this reason, with the constant use of pork, the likelihood of manifestation of various cancers increases. Pork is not recommended for consumption in cases of atherosclerosis, cholecystitis and duodenitis.

Based on the above facts, we can conclude that lamb is more useful for humans, since the risks of negative consequences after its use are lower.

Lamb or beef

In order to accurately determine the usefulness of a particular type of meat, it is necessary to know the conditions of keeping and feeding the animal.It can be assumed that both mutton and beef were kept under similar conditions and consumed exclusively natural feed. The first nuance is that cow meat is rich in protein, so it is recommended to include it in the diet of athletes. Beef normalizes the digestive tract and maintains a normal level of acidity. It also perfectly saturates a weakened body, helps to gain strength and gain strength.

In lamb, the concentration of iron is higher than in beef, in addition, potassium is present in it, which supports the work of the heart. It is high-calorie, but more valuable due to the content of many useful substances. It contains vitamin B12, which normalizes the functioning of the nervous system. The energy value of the product largely depends on the age of the animal. Of greatest value is the meat of young individuals - lamb and veal.

In conclusion, we can say that choosing a more wholesome and nutritious product is rather difficult, as the first and second types of meat have their own advantages. Although lamb is considered a high-calorie product, it still contains less cholesterol, so it is safer for the heart system.

Lamb or goat

Goat meat contains a large amount of unsaturated fatty acids, minerals, amino acids with a low concentration of cholesterol. A distinctive feature of this type of meat is the absence of parasites. Cattle are susceptible to worms and other parasitic organisms, while goat meat lacks both larvae and full-fledged parasites. This meat is a diet food. Goat meat is useful for spinal problems as it helps repair connective tissue. With regular use of goat meat, the risk of liver disease is reduced. According to experts, goat meat exceeds the value of lamb meat.

Composition and calorie content

100 g of product contains:

• calories - 209 kcal;
• proteins - 15.6 g;
• fats - 16.3 g;
• carbohydrates - 0 g.

Lamb contains B vitamins, which play an important role in metabolic processes. Vitamins of this group, not counting B12, do not accumulate in the body, for this reason it is necessary to constantly replenish their reserves. If we talk about micro and macro elements, then meat contains potassium, sodium, magnesium, phosphorus, calcium, fluorine and zinc.

Lamb contains one third more iron than other types of meat. The product is also rich in amino acids that the body needs to form tissues. Most of the fats present in meat are healthy monounsaturated fats.

What is useful mutton

General benefit

1. Fighting cancer. Lamb is an excellent source of iron, vitamin B, choline and selenium. Choline and selenium reduce the risk of the occurrence and development of malignant tumors in the internal organs. In addition, the meat contains conjugated linoleic acid. Conjugated linoleic acid performs many important functions in the human body, for example, delays the formation of atherosclerotic lesions, helps to reduce adipose tissue, inhibits the development of type 2 diabetes, improves bone mineralization, has a bacteriostatic, antioxidant, and also anti-cancer effect. But most effectively this substance shows itself in the fight against cancer. Acid suppresses the development of melanoma, cancer of the colon, rectum, lung and breast.
2. It is the prevention of anemia. The main cause of anemia is a lack of iron in the body. Lamb meat contains quite a lot of iron, so with the regular use of this product you can avoid this ailment.
3. Supports skin health. Vitamin B12, found in lamb, helps maintain healthy skin. The product also contains omega-3 unsaturated fatty acids, which contribute to skin elasticity and retain moisture in it.
4. It is a rich source of carnosine. Lamb is a great source of an amino acid like carnosine. Although the human body itself can produce this amino acid, it is also useful to obtain it from external sources.Firstly, carnosine has a powerful anti-atherosclerotic effect, which reduces the likelihood of the formation of fatty plaques inside the walls of blood vessels. This significantly reduces the risk of cardiovascular disease, including heart attack and stroke. In addition to this, he also fights inflammatory processes, reducing their negative impact on the body. This indirectly helps to prevent premature aging.
5. Supports the antioxidant system of the body. Lamb meat can help support the neutralization of free radicals, as it contains a substance such as glutathione. Some experts call this compound one of the most effective antioxidants produced by the human body. It replenishes antioxidant reserves in case of deficiency, and also helps in the fight against the harmful effects of free radicals.
6. Promotes stamina and performance. In addition to protein, which helps support the growth and restoration of muscle tissue, lamb is rich in other substances that support muscle tissue and the general tone of the body. In particular, the product contains the amino acids beta-alanine and creatine, a well-known physical performance enhancer. Enriching the diet with these amino acids gives strength, reduces fatigue, improves the working capacity and buffering of lactic acid, which, as you know, causes a “burning” in the muscles during exercise.
7. Supports immunity. The presence of zinc in lamb meat has a beneficial effect on the immune system, as it helps to support many enzymatic reactions that contribute to the destruction of pathogenic microorganisms. It is also worth noting that it promotes healing and minimizes scar formation. It is especially useful for active people to eat lamb, as it replenishes the reserves of zinc, which are lost during physical activity.
8. Supports the health of the nervous system. She needs constant nourishment with a sufficient amount of nutrients. Lamb enriches the body with B vitamins and fats, which are necessary to maintain the health of the nervous system. Group B vitamins help in the transmission of impulses and in maintaining nervous sensitivity, this is especially important for peripheral nerves, in which blood circulation may be impaired. Fats maintain the insulating sheath of nerve fibers, thereby preventing the loss of an electrical signal during transmission.
9. Supports bone health. Lamb is very useful for bones and teeth. The meat contains calcium compounds that support bone formation and growth in children, and reduces the likelihood of osteoporosis in adults. In addition, the product is rich in phosphorus. It also plays a vital role in the formation and maintenance of healthy bones and teeth, is involved in the growth and regeneration of tissues, and helps maintain a normal pH level in the blood.

For women

Lamb is useful for women because it improves the appearance of the skin, hair, teeth, supports the body's immune system and accelerates metabolic processes, which helps to control body weight. In addition, with regular consumption of lamb meat, you can get rid of dizziness during menstruation. The vitamins contained in the product help to strengthen the skeleton and help in blood formation, thereby improving the overall well-being of women.

For men

The components that make up the lamb, comprehensively affect the human body, they are especially useful for representatives of the male half of the population. The most significant properties of mutton for men are strengthening the nervous system by increasing stress resistance and stabilizing the moral state (men often restrain emotions, thereby undergoing hidden depression).

In addition, lamb meat helps increase potency, enhances sexual desire and stimulates the production of testosterone. The product also improves the digestibility of protein foods and helps to evenly distribute it throughout the body, which is useful when playing sports.

During pregnancy

During pregnancy, lamb is allowed to eat, since it contains folic acid, which is responsible for the development of nerve cells in the fetus. This acid is often prescribed to women in position. In addition, the meat is rich in zinc, which is responsible for the growth of the child, vitamin B12, which supports the immunity of the fetus, as well as manganese and copper - substances that support the normal development of the embryo. But if you violate the measure of consumption, then negative consequences will arise, for example, blood pressure may increase.

When breastfeeding

Since lamb meat is quite oily, it should not be included in the diet when breastfeeding. However, some experts are allowed to eat meat, but only subject to certain rules. First, lamb can only be eaten 4 months after giving birth. For the first time only broth is allowed. If the baby does not have any negative reactions, then meat should be introduced into the diet with a gradual increase in portions. After some time, the portion can reach 150 g per day, but no more.

For children

Lamb is also useful for children. However, it is not recommended to be included in the children's diet until the child is 1 year old. Some experts prohibit eating this product for up to 3 years. If the baby has a weak digestive system, then acquaintance with meat should definitely be postponed until 3 years. Before cooking, all fat from meat must be removed. In case of allergic reactions, lamb should be excluded from the children's menu, and it is recommended to consult a doctor.

When losing weight

When losing weight, lamb meat can be eaten, and in some cases even necessary. The meat contains relatively little fat and cholesterol, while the fats contained in the product contribute to the release of energy and do not lead to a set of extra pounds. Naturally, one must not forget that the beneficial properties of the product will not be beneficial in case of excessive consumption. So that the product does not harm the body and does not interfere with the process of losing weight, you should not eat more than one small piece of meat per day.

The benefits and harms of lamb broth

The beneficial properties of mutton-based broth are well known to many. It is usually included in the children's diet for problems with the cardiovascular system and gastrointestinal tract. Due to its low cholesterol content, the broth is also used for atherosclerosis and other diseases associated with the heart and blood vessels. Meat broth is useful in case of reduced hemoglobin or anemia.

If we talk about the dangers of the product, then it is contraindicated in diseases of the liver, kidneys, in case of problems with the gall bladder and gastritis with high acidity. Limitations also apply to diseases such as gout, gastric ulcer, arthritis.

What is useful mutton liver

The liver is considered the most valuable and useful element of lamb carcass, since it contains vitamins A and C. In addition, a substance such as heparin is present in the liver, which ensures normal blood coagulation, which significantly affects the risk of myocardial infarction. It also contains valuable protein, which ensures the full functioning of the human body. This product should be included in the menu of professional athletes, since the minerals contained in it help to accelerate the process of building muscle mass.

Lamb in medicine

In folk medicine, mutton fat is used to prevent and directly treat colds, flu and sore throats. In addition, meat helps with gastrointestinal problems and heart disorders.

With diabetes

In diabetes, it is recommended to eat lean mutton, as this is an ideal solution for meat nutrition in this case. The substances contained in the product help control the processes associated with the production of gastric juice, which in turn facilitates the functioning of the pancreas. In addition, thanks to lecithin, a substance found in meat, it can be used to prevent the development of diabetes.

Important: the glycemic index of mutton meat is 0 units.

With pancreatitis

Since meat contains fat, it must be discarded during the period of exacerbation of the disease. In the event of a stable remission, lamb is allowed, but carefully and infrequently. You can only eat stewed or boiled lamb.

With gastritis

In case of gastritis, lamb is not recommended for consumption, but it is also not prohibited. In any case, with an exacerbation of the disease, meat cannot be eaten. But in case of transition of the disease to the stage of remission from time to time, you can afford lean lamb.

With gout

With gout, as you know, it is forbidden to eat foods that are rich in purines. This list includes meat, which means lamb. Therefore, to eat a meat product in this case, either with great care or not at all.

Harm and contraindications

It is also worth mentioning the dangers of mutton. This type of meat is contraindicated in cases:

• obesity
• chronic diseases of the gastrointestinal tract, liver and kidneys;
• gout and arthritis of the joints;
• atherosclerosis.

Also, meat is not recommended for use by small children (up to 2 years old) and people of advanced age.

How to choose and store lamb

The main features of a quality product:

• light fat (which means young meat);
• uniform color;
• elasticity: when pressed with a finger, the meat should return to its previous shape;
• pleasant and rich smell, lack of third-party aromas;
• coarse-grained consistency;
• white bones; in very young lambs, bones may have a pinkish tint;
• a small amount of fat; veins are clearly visible on the meat;
• lack of blood, meat slightly moist and shiny.

You also need to pay attention to the ribs of the carcass: the greater the distance between them, the animal was older.

You can store lamb in the refrigerator. Small pieces of meat are stored for up to 3 days at temperatures up to -5 ° C. After the lamb has expired, it is no longer recommended to freeze lamb. Large pieces of meat under the same conditions remain fresh for up to 4 days. At room temperature, lamb can be stored for only a few hours.

Is it possible to freeze

You can freeze meat. In frozen form, it can be stored in the freezer for about six months. Usually, the product is cooled before freezing. To do this, it will be enough to put it in the refrigerator for 1-2 days. Then the meat should be tightly packed in cling film and sent to the freezer. Storage temperature - -4–7 ° C.

What can be cooked from lamb: recipes

Shurpa

Ingredients:

• lamb meat - 2 kg;
• potatoes - 2 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• sweet pepper - 2 pcs.;
• dill and cockerel - 1 bunch each;
• garlic - 2 heads;
• oil (vegetable) - 10 tbsp .;
• salt - 1 tablespoon

How to cook:

1. Chop onion, carrot and pepper into cubes (1 to 1 cm), potatoes into halves. Peel the garlic, do not separate the teeth.
2. Cut the meat into medium-sized pieces. You do not need to cut meat from the bones. Cut large bones into small parts.
3. Pour oil into a cauldron and heat it.
4. Add carrots and onions. Stir fry the onion until golden.
5. Put the mutton there. Put on a strong fire. Stir, fry until a crust appears (so that there is no blood).
6. Salt and add seasoning for lamb (choose to taste). Stir fry for about 10 minutes.
7. Pour cold water (to leave about 4 cm to the edge of the cauldron).
8. Cover with a lid and allow to boil (up to 40 minutes), stir occasionally.
9. Add potatoes (up to 12 pieces per medium pot).
10. Stir, add sweet pepper for 7–9 minutes before the potatoes are ready.
11. When the potatoes are ready, add dill with parsley and leave for 5 minutes over low heat. Then add garlic heads not divided into cloves.
12. To clear the coals, leaving the cauldron over the fire and not letting the shurpa cool down. Pour into plates.

Cutlets

Ingredients:

• minced lamb - 600 g;
• onions - 400 g;
• garlic - 5 cloves;
• eggs - 2 pcs.;
• oil (vegetable) - 80 ml;
• flour (wheat) - 6 tbsp;
• greens - 1 bunch.

How to cook:

1. In a blender place clean and dry herbs, peeled garlic and beat until smooth gruel.
2. Add bell pepper (optional), spices (to taste), halves of the onions to the blender, beat 1 egg and bring to a homogeneous gruel.
3. Add the minced meat to the gruel, salt, pepper, drive in the remaining egg and mix.
4. Moisten your hands and form small patties (up to 70 g) from the minced meat.
5. Place the cutlets breaded in wheat flour into a frying pan (after pre-heating vegetable oil in it). Fry over medium heat for half an hour.
6. Add a side dish of fresh vegetables to the hot lamb cutlets and serve.

Kebab

Ingredients:

• lamb (fresh or chilled) - 1 kg;
• fat tail fat - up to 20 g;
• onions - 3 pcs.;
• cilantro, salt and black pepper (to taste).

How to cook:

1. Rinse meat with cold running water. Remove all films and tendons. Place it on a cutting board and cut into pieces 5 to 7. Pass through a meat grinder (through the middle grill).
2. Peel, rinse the onion and cut into small cubes (up to 0.3 cm).
3. Add minced fat and onion to the minced meat. Wash hands and mix well. Grind the cilantro and add the black pepper to the minced meat together with the black pepper. Then for 8-10 minutes mix the minced meat by lifting and tossing the mass into a bowl. After that, put it in the refrigerator for 1-2 hours.
4. From the chilled minced meat, mold balls (up to 70 g each), while wetting your hands in cool water. Fashion “sausages” from balls (length up to 15 cm).
5. String them on a skewer (1 sausage - 1 skewer), salt and evenly distribute the meat over the skewer.
6. Fry on charcoal for 10 minutes (without flame), while the skewer must be constantly rotated.

Serve hot.

Lagman

Ingredients:

• lamb meat - 1 kg;
• vegetable oil - 20 ml;
• garlic - 6 cloves;
• tomato - 3 pcs.;
• sweet pepper - 1 pc.;
• noodles - 300 g;
• onion - 4 heads;
• carrots - 2 pcs.;
• greens, peppercorns, black pepper (ground).

How to cook:

1. Cut washed and dried meat into large cubes, add salt and
2. Pour vegetable oil into a frying pan (deep), add chopped onions, meat, put in a fry until golden brown.
3. Peel and chop the carrots into large strips, bell peppers and tomatoes into small cubes. Add pepper with carrots to the meat in a pan, salt, add boiling water and put on a small fire, stir.
4. When the meat is ready, add the tomatoes and mix.
5. Garlic and peas, peeled and halved, add to the meat.
6. Put the noodles boiled in salted water and washed in a colander into plates. Put meat and vegetables on top. You can sprinkle with chopped herbs and serve.

Soup

Ingredients:

• lean lamb - 300 g;
• onion - 1 pc.;
• garlic - a few cloves;
• potatoes - 200 g;
• carrots - 1 pc. (large);
• tarragon - up to 70 g.

How to cook:

1. Cut the washed meat into slices (40 g each). Place the lamb in a pan, add water and cook until tender (do not forget to remove the foam). After cooking, filter the broth.
2. Cut peeled potatoes and carrots into large cubes, chop the onions and fry in vegetable oil.
3. Place the boiled lamb, potatoes, carrots and onions in the broth. Salt and pepper. Cook the soup until the potatoes are ready.
4. Add finely chopped tarragon and peeled minced garlic cloves after the soup is cooked.
5. Serve to the table.

Pilaf

Ingredients:

• rice - 1 kg;
• lamb meat - 1 kg;
• carrots - 1 kg;
• vegetable oil - 300 ml;
• onion - 4 pcs.;
• hot dry pepper - 2 pcs.;
• garlic - 2 goals .;
• barberry (dried) - 1 tbsp;
• zira - 1 tablespoon;
• coriander (seeds) - 1 tsp

How to cook:

1. Rinse rice several times. The washed mutton is cut into cubes. Peel onions (3 pcs.) And carrots.Cut the onion into thin half rings, carrot into long bars (up to 1 cm thick). Remove the husks from the garlic, but do not share the cloves.
2. Heat the cauldron, add oil and calcinate until light smoke appears. Add onion (1 pc.) And fry until blackened, then pull out of the pot.
3. Make the basis of pilaf. Stir fry the onion until golden brown (about 7 minutes). Add lamb there and fry until a crust appears.
4. Add carrots, fry for about 3 minutes. Stir and leave for 8-10 minutes, stirring occasionally.
5. Add the pulverized zira, coriander seeds, barberry and salt.
6. Cook over medium heat until soft carrots (up to 10 minutes). Pour boiling water into a cauldron (layer about 2 cm). Add hot pepper. After reducing the fire, put out about 60 minutes.
7. Rinse the rice again, wait until the water drains. Put the rice layer in the pilaf base and increase the fire to the maximum. Using a slotted spoon, add boiling water, which will cover a layer of rice (3 cm).
8. After absorbing the liquid into the rice mass, squeeze the garlic heads and cook over medium heat until cooked.
9. Lightly tap the rice with a slotted spoon. With a dull sound in the rice, do a few punctures.
10. After leveling the surface, place a plate on top and a lid on top. Put pilaf on minimum heat for half an hour.

What part of lamb is better for pilaf
In addition to the shanks, you can use any part of the lamb. In restaurants, the most expensive and softest parts are usually used - this is a loin and tenderloin. For home cooking, ribs, neck and shoulder blade are suitable.

Kebab

The most popular and proven recipe is lamb skewers with vinegar. This cooking method helps to soften all veins, so the meat will turn out soft and juicy.

What part of lamb is better for barbecue
The most suitable part of lamb for barbecue is loin. You can also use the posterior fleshy part of the leg or ribs.

How to marinate lamb skewers
Ingredients:

• lamb - 0.5 kg;
• onions - 3 pcs.;
• vinegar (9%) - 1 tbsp;
• olive oil - 1 tbsp;
• mint - 1 sprig;
• parsley - 1 bunch.

How to cook:

1. Cut the meat portionwise for barbecue. Remove veins and films, rinse under running water and place in a container, preferably deep. Salt, pepper, pour vinegar and olive oil. Mix well.
2. Peel the onion and cut into rings. Break greens into small pieces.
3. Add onions and greens to the meat, mix so that juice appears. Then cover and put in the cold. Marinate for about 8 hours.

How to cook

Ingredients:

• turnip - 1 pc.;
• onions (onions) - 2 heads;
• carrot - 2 pcs.;
• water - 2 l;
• lamb meat - 500 g;
• salt - 1 tsp;
• spices - 2 tsp

How to cook:

1. Rinse the meat and place in a pan. Pour boiling water so that it completely covers the mutton.
2. Cover and cook. After boiling, reduce the fire.
3. Grind the vegetables and add to the pan. Foam needs to be removed from time to time.
4. Strain the meat of a young animal for about an hour and a half, an adult - up to 2.

How to fry

Ingredients:

• lamb (with a layer of fat) - 600 g;
• onions - 2 pcs.;
• parsley, basil and vegetable oil.

How to cook:

1. Wash and dry the fillet, divide into strips (thickness - 1 finger, length - up to 5 cm).
2. Heat the pan, pour the oil, and after a minute put the meat there. Stir frying for up to 3 minutes.
3. Reduce the heat to medium.
4. Add boiling water according to the level with meat.
5. Do not cover with a lid, simmer until excess water disappears (about 25 minutes).
6. Add fresh onion, chopped in half rings, salt, pepper and add greens.
7. Fry for 10 minutes until a blush on the meat.

How to remove the smell of lamb when cooking

To get rid of the smell of lamb, you need to soak it in vodka. To do this, pour prepared meat with ordinary vodka and leave for several hours.

Is it possible to give lamb meat to animals

Dogs can be fed mutton. This type of meat is present in many dry foods. The body of the pet can easily digest fresh raw meat. Lamb cannot be included in the main diet of cats, as the meat is too fat for them. At the same time, as a small addition to the menu, the product is quite acceptable.

Interesting facts about lamb meat

1. For Muslims, lamb is an integral part of the daily menu.
2. Lamb is an animal up to 10 months old.
3. In lambs older than 2 years, the meat has a maroon color, in addition, it is quite tough.

Lamb photo