Lamb Recipes & Low-Fat Cooking Tips

Low-Fat Cooking Tips for Lamb

Lamb Nutrition and Low-Fat Cooking

Lamb is a good source of protein, vitamins B and iron. To embrace calorie-conscious eating, selection on cuts of lamb and cooking method are important. Opt for lean cuts of lamb and adopt low fat cooking such as roasting, broiling, grilling, braising or stewing. The loin contains highly prized, tender meat that is leaner than the rib cut.

Tenderness Differ for Lamb and Mutton

Lamb, the meat from the carcass of a young sheep (five months to one year old), is a lean red meat with a milder and more delicate flavor, in contrast to mutton (more than 2 years old), which flavor is more pronounced and strong. Lamb is basically very flavorful and versatile with a wide variety of cooking methods - stewing, grilling, sautéing or roasting while mutton is primarily used in flavorful ethnic dishes.

How to Select and Buy Lamb?

When buying lamb, judge the age and quality of lamb cuts based on the color. Look for more pinkish-red-colored than deep-red-colored cuts - the color darkness increased with the age of the lamb. Good quality and younger cuts of lamb should be fine grained, in light pink, tender, yet firm to the touch. White & waxy-looking fat and reddish & moist bones is a good indicator that the lamb cuts are fresh and good quality.

How to Select Cooking Method for Lamb?

Similar to cooking beef, lamb cooking method relies on the tenderness of the cut. Tender cuts (rib, loin, leg) benefit from quick cooking over moderate to high heat while tougher cuts (neck, shoulder, breast, shank) are more suitable for braising and stews, where longer cooking time required.

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