Lamb - Lamb meat

Lamb means a young specimen (age not exceeding 12 months) of sheep (female) or ram (male, also called ram); from a taxonomic point of view, the animal belongs to the Bovidae family, Subfamily Capridae, Genus Ovis, Species aries ; the binomial nomenclature of the lamb, therefore, is Ovis aries .

Lamb is a herbivorous domestic creature that is subject to breeding by humans. It can be slaughtered at a young age for the production of meat or, if left to mature, for the production of:

• Milk and derivatives (sheep)
• Lana (sheep and ram)
• Meat (sheep and mutton, the latter castrated or fertile).

Lamb is a food of animal origin, rich in proteins with high biological value and vitamins of group B. It has a meat that is appreciated by many but with a more intense taste than cattle and pigs; also for this reason, lamb is highly appreciated by lovers of sheepmeat and intolerable for those who, on the contrary, do not like the typical taste and aroma of the animal. NB . Compared to sheep, mutton and mutton, lamb is certainly the most delicate meat.

Description

Lamb is a herbivorous animal. Initially it feeds exclusively with mother's milk and weaning occurs about 6 weeks after birth. The lamb has a temporary dentition and is characterized by eight milk incisors (on the jaw) of which only the two fronts are replaced at about 12 months of life; others undergo replacement within 4 years or more.

Compared to the adult animal (from 1 to 16-19 years), the lamb is smaller and variable depending on the breed it belongs to; sometimes the hair (still not completely woolly) is darker than the sheep and the ram, while the horns (if present, again according to the breed) are not well formed.

NB . The horns of the sheep, contrary to what one might believe, are not always a peculiarity of the ram; some breeds possess them in both sexes, others in neither, others still see them sprouting on the sheep instead of on the ram.

Lamb meat - gastronomy

Lamb meat can be classified as lean, although it is necessary to take into account that the values ​​shown below refer to the pieces "deprived of visible fat". The lipid supply depends essentially on the cut but, in principle, it is never comparable to that of the adult sheep, cattle or pig. The lamb, in its lean pieces, is however more fat (even if slightly) than the breast obtained from avian meat WITHOUT skin (chicken, turkey etc.). On the other hand, we recall that traditional recipes based on lamb are almost never of a dietary type, except for grilled ribs; a light variant of roast lamb is the Lamb with pistachios (Alice's video recipes), while the most fat lamb-based preparations are: fried lamb chops (breaded), lamb fricassee (abundant oil), leg of oven-baked lamb etc.

Pistachio lamb

X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtube

See also the recipe of light-flavored lamb

Properties and nutritional values

The lipids contained in the lamb are prevalently saturated but, since they are contained in small quantities, they should not adversely affect the lipemia of the healthy subject. The amount of cholesterol does not differ much from the average of the meats on the market, but it is advisable to pay attention to the coratella, as it belongs to the offal group.

As mentioned, the proteins are present in good quantities and with a high biological value; There are NO carbohydrates or fibers.

The total energy supply is not excessive and for certain cuts it even appears low; the most important one refers to the average of the private meat of the visible fat (Lamb, raw), since these include also the belly and high lipid parts.

Among the mineral salts, the contents of potassium and iron stand out (the latter being very useful in the case of iron-deficient anemia), while as regards vitamins, the contribution of niacin (vitamin PP) is remarkable.

Nutritional composition for 100g of Lamb, raw; Cooked lamb; Lamb, leg, raw; Lamb, leg, cooked; Lamb, chop, raw; Lamb, cutlet, cooked; Lamb Coratella [heart, lungs, liver, spleen, kidneys] - Reference Values ​​of Food Composition Tables - INRAN

		Lamb, raw	Lamb, cooked	Lamb, leg, raw	Lamb, leg, cooked	Lamb, chop, raw	Lamb, cutlet, cooked	Lamb Coratella
Edible part		100.0%	100.0%	100.0%	100.0%	100.0%	100.0%	100.0%
water		70.1g	42.0g	76.9g	63.8g	76.5g	66.5g	77.2g
Protein		20.0g	35.6g	20.0g	31.1g	20.4g	28.7g	15.7g
	Prevailing amino acids	B.C. glutamic acid, ac. aspartic, lysine	-	-	-	-	-	-
	Limiting amino acid	Tryptophan	-	-	-	-	-	-
Lipids TOT		8.8g	14.2g	2.5g	4.5g	2.7g	4.2g	4.7g
	Saturated fatty acids	4.28g	-g	1.01g	1.83g	1.09g	1.76g	-g
	Monounsaturated fatty acids	3.33g	-g	0.86g	0.62g	0.94g	1.53g	-g
	Polyunsaturated fatty acids	0.42g	-g	0.35g	0.51g	0.33g	0.43g	-g
	Cholesterol	70.0mg	110.0mg	71.0mg	116.0mg	75.0mg	104.0mg	-mg
TOT Carbohydrates		0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	1.0g
	Starch	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g
	Soluble sugars	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	1.0g
Dietary fiber		0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g
	Soluble	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g
	Insoluble	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g
Power		159.0kcal	270.0kcal	103.0kcal	165.0kcal	106.0kcal	638.0kcal	109.0kcal
Sodium		88.0mg	160.0mg	68.0mg	65.0mg	70.0mg	71.0mg	-mg
Potassium		350.0mg	475.0mg	338.0mg	302.0mg	325.0mg	309.0mg	-mg
Iron		1.7mg	3.2mg	2.0mg	3.0mg	1.7mg	2.2mg	-mg
Football		10.0mg	15.0mg	10.0mg	11.0mg	13.0mg	12.0mg	-mg
Phosphorus		190.0mg	310.0mg	213.0mg	230.0mg	209.0mg	223.0mg	-mg
Thiamine		0.15mg	0.10mg	0.16mg	0.10mg	0.18mg	0.14mg	-mg
Riboflavin		0.28mg	0.33mg	0.20mg	0.28mg	0.19mg	0.26mg	-mg
Niacin		6.0mg	5.1mg	5.41mg	4.28mg	5.76mg	5.18mg	-mg
Vitamin A		tr	tr	tr	tr	tr	tr	-μg
C vitamin		0.0mg	0.0mg	0.0mg	0.0mg	0.0mg	0.0mg	-mg
Vitamin E		- mg	- mg	- mg	- mg	- mg	- mg	- mg