The meat of young domestic sheep, lamb meat is an excellent source of high-quality protein, vitamins, and minerals.
Being a rich source of protein that provides all the nine essential amino acids needed by our body for growth, maintenance, and preserving muscle mass, consumption of Australian lamb meat is beneficial for recovering athletes, bodybuilders, and people after surgery. It contains beta-alanine, the amino acid which our body utilizes to produce carnosine, a substance associated with decreased fatigue and improved physical performance. They are a rich source of iron, and their regular consumption is one of the most beneficial dietary approaches to prevent anemia caused by iron deficiency. The Australian lamb meat contains glutathione, the master antioxidant, which plays a vital role in protecting our health and internal antioxidant defense systems.
How to use:
Lamb meat can be used to make a variety of dishes that include lamb chops, kebabs, biriyani, roasts, stews, gyros, burgers, and more.
Cuts of lamb meat can be stored in the refrigerator for 2 or 3 days and in a freezer for a few months.