Lamb. Many of us save it for special occasions… but why not roast a leg of lamb on a weekend when you’re at home doing laundry or other housework? When you’re eating yummy stews and curries all week long thanks to the leftovers this recipe provides, you’ll be happy you did!
Nutritional Benefits of Lamb
Nutritionally, lamb is an excellent source of protein, vitamin B12 and selenium. Protein is the current macronutrient superstar, doing everything from maintaining and supporting increases in muscle mass and strength and keeping us feeling full longer so we can achieve and maintain a healthy weight. Vitamin B12 is needed for healthy nerves and blood cells. Selenium acts like an antioxidant, strengthening our immune system.
Lamb is also rich in iron, zinc and omega-3 fatty acids. Look for grass-fed lamb for even higher amounts of omega-3s!
How does lamb compare to other types of red meat?
Lamb leg is lower in calories than beef chuck and is higher in conjugated linoleic acid (CLA), a fatty acid which may help lower body fat. Lamb is also higher in iron and zinc than chicken or pork. Iron is needed for healthy red blood cells and zinc strengthens the immune system, potentially helping prevent colds and the flu.
Of course, lamb is still classified as “red meat” and according to health groups around the world, should be eaten in small amounts. I like to think of meat as more of a condiment than a main course.
Should I cut down on red meat?
It depends how much you’re eating. The World Cancer Research Fund and The World Health Organization both recommend limiting red meat intake to less than 18 ounces a week. Finding that hard to picture? A 3 ounce serving of red meat is about the size of a deck of cards, so limit your intake to that amount less than 6 times in a week.
Enjoy this tasty roasted leg of lamb using slow and low heat. It’s sure to be a family favourite!