Lamb's legs are the hind parts of the animal and its meat is lean. The meat of a lamb is pale pink, almost white, and with an almost total absence of fat, and is fed exclusively on mother's milk. It is, along with the shoulder, the most tender parts of the lamb as it is attached to the bone
Properties and benefits:
Suckling lamb meat is composed of water and proteins of high biological value. It does not contain carbohydrates. Its high content of B vitamins, especially B6, which is responsible for the functioning of our metabolism and facilitate our digestions and B12 which facilitates the production of red blood cells and maintain healthy neurons. Thanks to zinc, iron and phosphorus, this type of meat helps to prevent cardiovascular diseases, prevent anemia and increase and recover muscles. It is also composed of selenium, a mineral that helps us with asthma
Nutritional value per 100 grams:
Calories: 225 kcal
Proteins: 18 gr
Fat: 17 gr
Carbohydrates: 0 gr
Iron: 1.9 mg
Zinc: 2,1 mg
Cholesterol: 78 mg
Phosphorus: 170 mg
Potassium: 230 mg
Preservation and tricks:
Lamb meat, suckling lamb does not usually last long in the refrigerator. You can put it in a container covered by a plastic bag with holes so it can transpire. Frozen it will last a maximum of 8 months.
Recipe and uses in the kitchen:
The most traditional way to eat the leg of suckling lamb is baked or grilled; Before starting, make a few small cuts and massage the leg with a mixture of olive oil, garlic, lemon, salt, pepper and mustard. Bake at 160 degrees
