Lamb

Lamb contains twice amount of fat to beef and pork. Even the lean cut of lamb are comparatively high in fat. Like most meat, lamb is a good source of B vitamins and iron and zinc. Lamb's kidney are a good low-fat, low-calorie source of protein. Lamb's liver is one of the best sources of iron and protein. However, livers are high in cholesterol.

Uses of Lamb

Lamb features prominently in cuisines of the Mediterranean, North Africa, the Middle East, Certain parts of China and India because other red meats are eschewed for religious or economic reasons.

Nutrition Chart