Lamb: Guilt-less Red Meat, Say What?!

The nutrient profile of lamb is similar to that of grass-fed beef, which is known for its generous concentration of minerals and B vitamins. Besides being a fantastic source of complete protein, lamb provides impressive amounts of the B family, and is particularly high in niacin and B12. It’s also loaded with zinc, iron, copper, potassium, phosphorus, selenium, and even contains appreciable amounts of magnesium—a mineral more closely associated with leafy green vegetables. In light of all this, lamb might be the tastiest multivitamin around!

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Moreover, despite the nearly automatic association of red meat with saturated fat, the predominant fatty acid in mutton tallow is actually not saturated, but monounsaturated. In fact, it’s oleic acid, the same one that is believed to be responsible for some of olive oil’s health-promoting properties.

Mutton fat is also a good source of the parent omega-3 fatty acid, alpha-linolenic acid (ALA). With about 4.7g ALA and 11.3g linoleic acid per cup, and lamb is also a good source of conjugated linolenic acid (CLA), but the amount depends on the animals’ feed and supplementation.

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