Lamb
Lamb is the meat from young sheep, usually up to 1 years old. Older sheep is darker in color and stronger in flavor. In Chinese culture, it is believed that eating lamb will help to keep your body warm during the winter time, and it’s too “heatty” to have it in summer. Lamb is a fatty meat, and is high in saturated fat and cholesterol. It is traditionally served with acidic accompaniments, such as mint sauce and redcurrant jelly, to cut through the fat, or strong herbs such as rosemary. Although so, these accompaniments cannot lower the fat content of it. So, it is better to watch the amount you are having.
1 ) Lamb Shoulder
An economic version of lamb chop with higher fat content and richer taste. Most suitable for pan frying, backing and simmering.
2 ) Lamb Shank
It is the meaty lean meat with tendon. Best to go with low temperature cooking methods, such as simmering and stewing to keep it juicy and tender.
3 ) Lamb Fillet
This part of meat is commonly seen in round pieces. Lean meat with a smooth mouthfeel that goes well with baking, barbecuing and pan frying.
4 ) Lamb Rack
The most expensive part of the lamb, which is juicy and very tender. Best to be pan fried or backed as a whole.
5 ) Lamb Brisket
Fatty and meaty part which is rich in meaty flavour. It goes well with long cooking methods, such as slow cook, simmering, double boiling & etc..
6 ) Lamb Legs
The part of meat that is lean and tough in texture. It is better to be cut into small pieces for making soup, simmering or stewing.
7 ) Lamb Hind Shank
The meat at this part is usually leaner and have a meaty flavour. Since it contains more connective tissues, it therefore better to be cooked for a long time before served to make it tender and juicy. It goes well with simmering, slow cooking or stewing.
| Nutrition Info | |
| per 100g | |
| Calories | 208 Kcal |
| Protein | 18 g |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Total Carbohydrates | 0 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 66 mg |
| Sodium | 59 mg |
* All above for your reference only *
