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Properties and benefits: lamb
Season: lamb
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Lamb
Lamb meat is the meat from the breeding of the sheep (male or female) destined for human consumption and usually corresponds to animals with less than 300 days of life, which usually weigh between 5.5 and 30 kilos.
If the animal is slaughtered within less than 30 or 40 days of its birth, it is called a suckling lamb, while after 300 days of life it is called a ram.
Properties and benefits: lamb
Some benefits you didn't know about taking lamb
Lamb meat can be considered as a fatty meat, although the amount of fat it contains varies according to the age of the lamb and the cut being eaten. So, as the age of the animal increases, so does the amount of fat. For this reason, suckling lamb has the least amount of fat. This type of meat is rich in iron and B group vitamins.
Lamb chops are the fattiest part of the animal, whereas the fat content in the leg of lamb is reduced by half. However, as it is a fatty meat containing cholesterol, the Spanish Nutritional Foundation recommends it is only consumed occasionally.
Nutritional composition: Calories: 225 kcal, Water: 65 g, Protein: 18 g, Fat: 17 g, Calcium: 9 mg, Iron: 1.9 mg, Zinc: 2.1 mg, Potassium: 230 mg, Phosphorous: 170 mg, Magnesium: 16 mg, Niacin: 10 mg, Vitamin B6: 0.22 mg, Vitamin B12: 1 mg
Nutritional values
225.0
Kcal
225.0
Kj
17.0 gr
Fat
0.0 gr
CHO
18.0 gr
Protein
0.0 gr
Salt
