3 Reasons You Should be Cooking Lamb
Lamb has long been overshadowed by its bigger, beefier competition at the butcher counter. But there's no better time for Americans to try this overlooked red meat:
1. Nutrition. Lamb is an excellent source of protein (one serving provides 50 percent of your daily value), vitamin B12 (45 percent of your daily value), and zinc (30 percent of your daily value), and the leaner cuts of lamb have only around 72 to 85 milligrams of cholesterol, which is comparable to chicken.
2. Flavor. As for taste, innovative farming techniques in the last 20 years have allowed farmers to raise more tender lamb (without the gamey flavor your grandmother may remember) year-round, outdoors, cage-free, and without using growth hormones.
4. Versatility. Its mild flavor makes it as versatile in the kitchen as beef; lamb can be broiled, roasted, grilled, baked, or even ground for Lamb Burgers.
How to Buy: Australian lamb is shipped fresh, chilled in vacuum-sealed bags that "wet-age" the cut--a process that allows enzymes to break down muscle fiber naturally, resulting in more tender meat. Closer to home, there are approximately 70,000 farms in all 50 states raising American lamb. Domestic lamb also has the advantage of being fresher and meatier: Rib chop cuts on average have more meat on the bone than imports.
--Elisa Huang
More delicious lamb recipes:
Braised Lamb Shanks with Spring Vegetables and Mint Gremolata
Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes
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