Lamb has many health advantages. A serving a lean lamb can provide up to half your daily protein requirements. Average 4oz serving = 150/160 calories = 2 good apples.

Protein

Protein is needed to build, repair, and maintain body tissues, organs and cells, in all parts of the body. Lamb is high quality, protein food, with an optimum balance of essential amino acids. A serving of 100gm of lean lamb provides an average of 28.5gms of protein.

Iron

Iron is an essential mineral found in every cell in the body. It is vital for good health, mental and physical well being. Good stores of iron in the body keep us alert, energetic, and healthy. Iron has three key functions in the body

· To carry oxygen around the body

· To provide the body with energy

· To ensure a healthy immune system

Iron deficiency is the single most common deficiency in the world. New Zealand research shows a high prevalence of iron deficiency among most women and children. There are two types of iron in food– Haem and non– Haem. Meat, poultry and seafood contain Haem iron, which is easily absorbed by the body. Red meats are an excellent source of iron , and red meats are higher in iron than white meats.

Zinc

Zinc is essential for the structure and function of over 50 enzymes. It is important for growth, reproduction, night vision , digestion, appetite, healing, sense of taste and smell and for maintaining the body’s immune system. Lamb has a high zinc content, red meats are higher in zinc than poultry, cheese, grains, legumes or vegetables. 

B Vitamin

B group vitamins regulate many chemical reactions necessary to maintain good health. Lamb and beef are major dietary sources of vitamin B12. Vitamin B12 is a water soluble vitamin with a key role in the normal functioning of the brain and nervous system, and for the formation of blood.

Vitamin A (Retinol)

This vitamin is needed for normal growth, to keep your skin and respiratory tract healthy, for vision, and to combat infection.

Fat

Fat is necessary for the essential fatty acids, and for the absorption of the fat-soluble vitamins A, D, E, and K.

                  (All Lamb Nutrition information sourced: New Zealand Beef & Lamb Reference Guide.)