Lamb

Introduction:

Lamb meat comes from sheep that are no more than one year old. It is characterised by its light red meat colour, which is covered with a light, white layer of fat. The strict mutton flavour has not yet developed in lamb.

Use/Preparation:

Lamb can be roasted, braised or grilled. It tastes good as ragout, sausage (merguez), with rice and couscous dishes and in oriental dishes.

Health:

The nutritional values depend on the piece of the animal under consideration. The meat is rich in micronutrients such as vitamin B12, potassium, iron, calcium and magnesium.

Alternatives:

An alternative with a similar spicy taste is goat meat. But veal, beef or pork can also serve as a substitute.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	117/491
Fat	3,7 g
Healthy fatty acids	1,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	20,8 g
Salt	0 g