Lamb is a young sheep.
- Used for culinary purposes.
- Excellent source of protein and vital nutrients like iron, zinc, selenium and vitamin B12: High-quality red meats like grass-fed beef and grass-fed lamb are excellent and truly healthy protein sources in moderation.
- Excellent Iron Source: As a red meat, lamb inherently has a lot more iron than other protein sources like chicken or fish. In addition, since lamb is an animal source of iron, it contains heme iron rather than the non-heme iron found in plants. Heme iron is the more absorbable form of iron so consuming red meat like lamb can help to improve and prevent iron deficiency and anemia symptoms.
- Nervous System Health Promoter: The National Institute of Health’s Dietary Office estimates that somewhere between 1.5 percent to 15 percent of people in the U.S. are deficient in vitamin B12.
- Rich Source of Healthy Fats like Omega-3 Fatty Acids and CLA: Lamb does contain fat, but a significant portion of that fat is anti-inflammatory omega-3 fatty acids. In fact, most pieces of lamb contain even more omega-3s than beef.
- It’s possible to be allergic to any type of meat. If you experience a stuffy nose, a runny nose, feel nauseous or suddenly have a rash after consuming lamb, then it’s possible that you’re allergic to lamb. Discontinue consumption of lamb and seek medical attention if allergic reaction symptoms are severe. If you’re not sure if you’re allergic to lamb, food allergy testing is a mart idea.
- Unknown, please consult your nutritionist.
Source: DrAxe, https://draxe.com/lamb-meat/