In pasture-raised lamb, the levels of omega-3 are higher than grain-finished animals.Īs an example, 100 grams of grass-fed lamb rib contains 580 mg of omega-3 and 750 mg of omega-6 nearly a 1:1 ratio ( 18). As one such animal, lamb tends to be an excellent source of omega-3. This is especially the case for animals raised on pasture. However, land animals can also be rich in omega-3. Additionally, consuming omega-3 fatty acids from seafood (especially oily fish) helps us to get more omega-3. Removing omega-6 vegetable oils such as soybean oil is a great way to change this. However, some people are now eating a diet that is approaching 20:1 in favor of omega-6 to omega-3 ( 17). Providing these two essential fatty acids are relatively balanced, they are both useful and beneficial. This issue is important because omega-3 fatty acids have an anti-inflammatory effect, while omega-6 is pro-inflammatory. In the modern world, most people are consuming too much omega-6 and not enough omega-3. A Surprising Source of Omega-3 Fatty Acids Key Point: Lamb contains a large range of beneficial compounds, and as a total package it offers a lot. Protein is incredibly important for our health, and it encourages lean muscle mass, the growth and repair of cells, and higher levels of satiety ( 14, 15, 16). This completeness means that our body can use lamb protein more efficiently than ‘incomplete’ proteins in plant foods. On the positive side, lamb contains every amino acid, and we can, therefore, class it as a ‘complete’ protein. In other words the efficiency by which our body can use protein differs depending on the specific food and the amino acids it contains. While it is common knowledge that lamb is an excellent source of protein, not all protein is made the same. Lamb is extremely rich in protein, and depending on the cut it contains anywhere between 25 – 30 grams per 100 grams ( 11, 12, 13). One of the biggest positives from eating lamb is the protein content. Lamb is a Significant Source of Complete Protein Key Point: Lamb is among the best dietary sources of carnosine, a healthy compound that may have powerful health-protective properties. Unfortunately, AGES are harmful compounds which directly cause inflammation and oxidative stress, and they are believed to be one of the keys to the aging process ( 9, 10). Glycation leads to the formation of advanced glycation end products (AGEs). Notably, carnosine also helps to reduce the glycation of sugars and proteins in our body. However, recent research is showing that higher amounts of carnosine from external sources may offer additional health benefits.Īmong these, carnosine appears to have anti-atherosclerotic effects, meaning that it may help to protect against cardiovascular disease ( 7, 8). L-Carnosine’s Health Benefitsįirstly, carnosine is classed as a non-essential nutrient because our bodies can make it internally. Per 100 grams, lamb contains – on average – 400mg of carnosine, which is slightly higher than beef (365mg) ( 6). Only certain foods contain carnosine in high amounts, and lamb is one of these. L-Carnosine is a compound that contains two amino acids (proteins) bonded together beta-alanine and histidine. 10 Health Benefits of Lamb MeatĪside from the nutrient profile, lamb has many other nutritional benefits. It is a significant source of B vitamins, zinc and selenium. Key Point: Lamb has a very healthy nutrition profile and it contains a wide variety of essential nutrients. However, some people have a taste preference for the higher fat content and stronger flavor. MuttonĪs sheep eat large quantities of grass throughout their life, mutton meat becomes very fatty and imparts a much stronger flavor.Īdditionally, the meat is chewier and doesn’t have the tenderness of lamb. As a result, some farmers produce lamb from as young as one month old ( 2). Studies show that the texture of lamb deteriorates with advancing age. Lamb meat enjoys far greater popularity than mutton due to its tenderness and milder flavor. While this all sounds very simple, there are further key differences between the two types of meat. Mutton: Meat from a sheep over the age of one year.Lamb: Meat from a sheep under 12 months old. The Difference Between Lamb and Muttonīefore we get started looking at the health benefits, many people wonder how lamb compares to mutton nutritionally. Key Point: Lamb means the meat of a sheep under one year of age.
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