LAMB

Lamb has more or less fat depending on the age of sacrifice and the part that is eaten.

It is recommended to eat young animals as their fat is more easily located (around the offal or under the skin) and can be removed more simply.

The principal components of lamb are water, proteins and fats. The proportion of fats is 50% saturated and the remaining monounsaturated (oleic acid).

Furthermore, it contains a small proportion of Trans fatty acids. This meat also stands out for its content in vitamins (thiamine, riboflavin, niacin, B6 and B12) and minerals (high availability iron and zinc).

It is a meat which is suitable for balanced diets, provided it is consumed within the recommendations and in the right quantities. By contrast, its content in saturated fats and cholesterol means that it is particularly important to moderate its consumption in hypo caloric diets, cardiovascular disease, etc…

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