The meat of young domestic sheep aged less than 1 year, lamb falls in the category of red meat richer in iron than chicken or fish. They can be cut at an angle perpendicular to the spine to generate a single serving of meat, and are called lamb chops.
Lamb chiefly comprises protein and varying amounts of fat. Since they are a high-quality protein source that offers all the nine essential amino acids, they help our body to build muscle mass and development. Its meat contains conjugated linoleic acid (CLA) which is known to reduce body fat mass. They are a powerhouse of nutrients and vitamins like Vitamin B12, selenium, phosphorus, niacin, iron, etc. The good amount of iron present in lamb chops make it an excellent food option for people suffering from anaemia. Pakistani lamb meat is rich in bioactive substances like creatine, cholesterol, CLA, etc which is beneficial for health in many ways.
How to use:
Pakistani lamb chops are good to make lamb roast, baked dish, as part of curries, etc.
Lamb chops can be refrigerated for 3 to 5 days or in the freezer for more. .