Don’t overlook the lamb when looking for lean meats on the menu.
A 3-ounce serving of lamb has only 175 calories and meets the Food and Drug Administration’s definition for lean. (According to FDA guidelines, a 3 ½-ounce portion of lean meat must have less than 10 grams of total fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol.) Besides being an excellent source of protein (23 grams of protein in a 3-ounce serving), lamb is a powerhouse of many other important nutrients, including three B vitamins (B-12, niacin and riboflavin) and the minerals selenium, zinc and iron.
The majority of lamb in supermarkets or on restaurant menus is raised in the U.S., New Zealand and Australia. The Tri-Lamb Group collaborative, representing producers in those three nations, aims to teach consumers and health professionals about the nutritional value of lamb and share recipes to show the meat’s versatility.
While in Boston for a meeting of the American Society for Nutrition, I joined a group of food bloggers and writers for a lamb dinner at the home of registered dietitian Janice Bissex, who develops recipes for the Tri-Lamb Group. The menu was a tasty tour of lamb dishes, including leg of lamb sliders and lamb loin with a quinoa salad.
Bissex, family nutrition expert and co-author of “No Whine With Dinner,” says, “I’m a big fan of lamb not only because of the flavor and the fact that it’s nutrient-rich, but it’s also surprisingly lean, especially the leg, loin and rack.”
Lamb is a great taste partner for other elements of healthy dining such as entree salads, grilled vegetables, flavorful low-fat sauces and exciting spice blends. Since lamb is a lean meat, it lends itself to slow-cooked stews or to high-heat quick-cooking methods, such as searing in a skillet or grilling, which add flavor but keep the meat juicy and tender.
Leaning on lamb is another entree option for diners who crave great taste and good health.
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