Lambs
Coming soon to Big Tree Allotments: Rear a free range lamb for your freezer. For more information contact Paddy at 086 3446791
From a lamb, the following cuts of meat can be expected:
- Legs of lamb (choice of fillet and shank, or whole legs, or butterfly leg).
- Centre loin chops.
- Rack of lamb (whole racks, or cutlets)
- Forequarter (shoulder, or boned and rolled shoulder, or gigot chops)
- Heart, liver, kidney, or lap of lamb.
Nutritional Information
- Lamb is an excellent source of high quality protein. As a result of improved breeding, and high quality butchering methods lamb fat has been greatly reduced in the past two decades.
- Lamb is an ideal source of iron. An average portion can provide 20% of the recommended daily intake for men and 12% for women (women need more iron than men). Iron found in lamb is in a form that is easily absorbed by the body. Iron in the diet is vital for the formation of red blood cells.
- Lamb can provide 45% of the daily requirement of zinc, essential for growth, healing, and a healthy immune system. Like iron, the zinc found in lamb is more readily absorbed by the body than zinc found in other sources.