traditionally love meats. Barbecue, lechon, sisig, ham - these are just few of
the meat dishes that are always present in Filipino family occasions,
gatherings, or holidays. However, for adventurous Pinoy foodies who have been
daring enough to try out international flavors and dishes, there is surely one
meat that provides a unique and quite sophisticated experience.
Lamb is still
a lesser-known meat ingredient in the Philippines, but is already slowly gaining
popularity with the prevalence of Mediterranean and Middle Eastern restaurants
and specialty shops in the country. There are certainly a lot of reasons to
celebrate lamb meat's slow but sure rise to fame among gourmands. First and
foremost, it is learn and low in cholesterol compared to other animal proteins
such as pork and beef. As a matter of fact, almost half of the fat in lamb meat
is of the monounsaturated type, the same found in healthy foodstuffs such as
like the other meat proteins, is also a very ideal source of iron, zinc and
vitamin B12 that contribute to overall fortification of the body's immune
system, and helps in sharpening mental and physical alertness. Lamb even
provides as much as two times more iron than chicken or pork, and up to six
times as much compared to fish.
very versatile meat, lamb may be served in a number of unique and tasty dishes.
Definitely, lamb is a healthier meat alternative. It satisfies the primordial
urge to feast on the filling sensation of meat, but with less health
consequences. And since it is a versatile meat as well, it may be served in a
host of flavorful and unique dishes without tiring the taste buds. It takes
quite getting used to cooking lamb since some of the meat cuts are more tender
than others, but all that is needed is the right cooking method and ingredients
to enhance its flavor. Marinades containing vinegar, lemon or citrus juice is
often used to ensure tenderness when cooking such cuts as lamb shanks and neck.