Lamb meat is a popular food item in many parts of the world and is usually eaten unprocessed. However, in some parts, cured/ smoked and salted lamb is also used. Lamb meat is meat sourced from sheep who is around one year old. Various parts of a lamb, including shoulder, neck, etc., can be eaten, lamb legs also form a part of various delicious recipes worldwide.
Lamb leg bone in is a rich source of vitamins, and minerals - phosphorus, zinc, and B-vitamins. The lamb meat is an excellent iron source; consuming them in moderation can help pregnant women and also people suffering from anaemia. Lamb meat is packed with vitamin B12, vitamin B6, niacin (vitamin B3), riboflavin (vitamin B2), and pantothenic acid (vitamin B5), which plays a vital role in helping keep our nervous systems and nerve cells in a healthy state. They are loaded with vital protein, that helps build, repair, and maintain muscle mass.
How to use:
Roasted lamb leg is a popular special-occasion recipe in many areas. and They can also be made into tasty curries, bone-broth, soups, roasts, to name a few.
Lamb meat should be refrigerated at a temperature of 40 degrees F or less.