The meat of young domesticated meat, lamb is another type of protein-rich red meat.
The meat of lamb or sheep is a rich source of protein and many vitamins as well as minerals, making it an ideal component of a healthy balanced diet. Lamb meat contains various vitamins and minerals, including vitamin B12, iron, and zinc, that are iportant for the performance of various bodily functions. Since lamb meat is a protein source that provides all the essential amino acids required by our body, eating lamb can be helpful for bodybuilders, athletes, and people after their surgery. Lamb meat is a good dietary source of iron and can be consumed by pregnant women as well as people suffering from anaemia. The protein present in the lamb helps support the growth and maintenance of muscle mass and, thus leading to improved muscle function and exercise performance.
How to use:
Lamb meat can be eaten as being part of soups, hamburgers, roasts, curries, roast, and stews.
We can store fresh uncooked lamb in the refrigerator for 3-4 days at a temperature of 35 F - 40 F and in a freezer for 6 to 9 months depending on when it will be eaten.