Saturday, 25 July 2009

Armin had a little lamb, little lamb, little lamb.... Armin had a little too much lamb

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I was overdosed with too much Lamb for 2 consecutive day and night when mum ordered and had 2 fat whole lamb freshly roasted at home for dinner. It was the best lamb... so juicy and tender that I had it again the next day after the dinner. Being overdosed for 2 consecutive days, I thought I should research abit to learn more if the constant lamb intake can be damaging to my already damage health.



When a recipe calls for Lamb, it refers to a sheep that is less than a year old. There are 5 cuts of lamb that is commercially available, namely, leg, loin, shoulder, breast (or shank), rack (or ribs). My favourite is the ribs!!

Nutritional benefits of Lamb (Source: Lamb)

The iron found in lamb meat is in a form that is easily absorbed by the body, Lamb is an especially good source of easily absorbed zinc and iron. Today's lamb meat is low in fat and is an excellent source of minerals. Lamb is also natures best source for amino acids.

The Seven Nutritional Benefits of Lamb


1. Lamb is an excellent source of high quality protein containing 63% of daily recommended protein allowance in a single serving. This high protein content may be bad for those with a history of
Gout... like me.

2. Lamb is an ideal source of iron. An average portion can provide 20% of the recommended daily intake for men and 12% for women. The iron found in lamb and other red meat is in a form that is easily absorbed by the body. The inclusion of iron in the diet is vital in the formation of red blood cells.

3. Lamb provides 45% of the daily requirement of zinc, essential for growth, healing and a healthy immune system. Like iron, thyme zinc found in lamb is more easily absorbed by the body than zinc found in other sources.

4. Lamb is a great source of B vitamins, essential for metabolic reactions in the body. It can provide over 100% of the daily requirement of B12 and is a good source of thiamine.

5. Lamb also contains trace elements such as copper, manganese and selenium.

6. As a result of improved breeding practices, feeding practices, and butchery and trimming methods, the fat in lamb has been greatly reduced over the past twenty years. For example, lamb leg steaks may contain as little as 5.1% fat.

7. Half of the fat in lamb is unsaturated, which is good for us. Most of the unsaturated fat is monounsaturated, commonly found in the healthy "Mediterranean-type diet."

Cholesterol Concern

Lamb contains cholesterol that is associated with some form of heart disease and cancer as with all red meats. If cholesterol is a concern, all red meat too should be avoided.

With my unfriendly cholesterol count, I should be avoiding lamb but having followed Dr J.D. Adamo blood type diet (see: Dr Adamo and blood1), lamb is in fact one of the most beneficial menu for my blood type AB (see: blood type diet).

Somehow, since I started the blood type diet in November last year, I didn't have any Gout attack or any other problem when I was overdosed with lamb.

Maybe I should have another lamb meal for lunch..... hungry again!!!

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