Boneless lamb meat is a popular food item that is great for physical and mental health, red blood cell formation, and for preventing fatigue and tiredness.
The abundance of calcium and iron in lamb meat makes it helpful to prevent or treat anemia by providing iron to make new red blood cells. Though they are high in calories and saturated fats, occasional consumption of lamb meat can boost fullness and metabolic activity, thus aiding in weight loss. Lamb meat is a rich source of vitamin B12, vitamin B6, vitamin B3, vitamin B2, and vitamin B5, which helps keep our nerve cells healthy. They are packed with vital protein and essential amino acids, that help build, repair and maintain muscle strength. The presence of folic acid in lamb meat helps prevent neural tube defects in newborns.
How to use:
Leg of lamb with the bones removed is excellent and easy for roasting and cooking certain dishes. They can also be used to cook various curries, soups, and roasts.
Storage of boneless lamb leg in the refrigerator at a temperature of 40 degrees F or less is recommended.