Healthy Food Database
No description required here. Select from the many cuts available the least fatty. Lamb is a more fatty meat than beef. For health, buy it off the bone trimmed of fat.
Category: Meat
In Season:
all year
To Buy:
Buy meat that is clear and pinky-red. Avoid any with dried, brownish edges. Buy the cut depending on what you want to do with it. Cheaper cuts like the shoulder work well in casseroles, while trim lamb cuts are great for grilling.
To Store:
Wrap the meat in greaseproof paper. Legs will store in the fridge for up to 4 days (place them on a rack to allow the blood to drain off). Small cuts of lamb should be used within 24 hours.
Tips & Tricks:
If making a casserole prepare it the day before and set it aside to cool. Once cool you can scrape off any excess fat. It's healthier and will taste better the next day too.
Cooking Tips:
Season lamb after it has been cooked or you will lose moisture from the cut. Brush the meat with oil to prevent it sticking to the grill. Trimmed lamb pieces will take 10 minutes each side. Start with a high grill to sear the meat on both sides then reduce heat to cook through.
Nutrition per Per serve:
Monosaturated Fat , g:
2.7
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
