Recently there was an article on Bon Appétit called 3 Reasons You Should be Cooking Lamb. The reasons listed were Nutrition, Flavor and Versatility. Those who like lamb already know about the last two points, but I’ve never paid much attention to the nutrition part before. The article says: 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. In India, lamb (goat really) is a staple for most non-vegetarians. In fact if I had to define the [...]
↧