The Benefits of Lamb | Food in a Minute

I love eating lamb when it’s cooked to perfection. There’s so much flavour you can almost taste the goodness of all the nutrients bursting out of the meat. Most people associate lamb with iron for energy but what else does it offer us nutritionally? I’ll hand over to our nutritionist to fill us in on the facts:

"Lean lamb and beef are two of the best sources of iron in the New Zealand diet. Iron is essential for good health as it transports oxygen in the blood for energy production and helps maintain the immune system. In general, the redder the meat, the higher the iron content. Iron is also found in vegetables, breads, breakfast cereals, beans, eggs and fruit; however the iron from animal products is absorbed much more easily by the body.

Lamb also provides good quality protein, zinc and the B group vitamins: B1, B2, B3, B6 and B12; and contributes to the intake of selenium and vitamin D in our diets. This means red meat is not only good for helping us produce energy but is also beneficial to the health of our muscles, bones and blood cells.”

I don't need any more reasons to enjoy my lamb roast on the BBQ this summer!

Enjoy this Roast Lamb with a Pea and Mint Pesto Crust

Cooking and Handling Lamb

Prior to cooking lamb have it at room temperature. Place meat flat side down into your pan. As a general rule of thumb, cook lamb between 180°C - 200°C. Once cooked rest your lamb five minutes for every 500 grams of meat. This allows the temperature to even out and causes the fibres to relax and reabsorb the juices.