Lamb: A Healthy Alternative

By : | Comments Off on Lamb: A Healthy Alternative | On : December 12, 2017 | Category : Articles

Pinoys 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 olive oil.

Lamb, 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.

A 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.

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