Breathe easy with lamb. This tender variety of red meat is rich in selenium. Deficiencies in this mineral have been shown to double the occurrence of asthma attacks.

Lamb is the meat from young sheep that are less than one year old. This red meat is very healthy and extremely delicious, having a very tender and buttery quality. It is usually available in five different cuts including the shoulder, rack, shank/breast, loin and leg. Additionally, many stores sell it already ground to be used to make burgers, meat loaf or sauces.

Nutrient Content: per 100 gm

• Protein:30.4
• Fat: 9.4 gm.
• Calories: 215
• Iron: 1.2 mg.
• Cholesterol: 95 mg.

Health Benefits:

• Lamb is a very good source of protein, with all 8 essential amino acids in the proper ratio. Four ounces of lamb meat provides 60.3%of an adult male's recommended daily allowance (RDA) for protein.
• Lamb is a good source of zinc which is important for a healthy immune function and for wound healing, and normal cell division. Zinc also helps stabilize blood sugar levels and the body's metabolic rate, and is necessary for an optimal sense of smell and taste. Zinc is also important for maintaining the prostate health. A four-ounce serving of lamb contains 38.3% of the daily value for zinc.
• Lamb is a good source of vitamin B12 this vitamin support the formation of red blood cells and prevent anemia, it is also necessary for healthy nervous system and the metabolism of carbohydrates, fats and proteins.
• Lamb is a good source of Vitamin B3 (niacin) which provides protection against Alzheimer's disease and other age related cognitive decline. Niacin is also necessary for healthy skin, gastro-intestinal tract.
• Lamb contains very little marbling (internal fat throughout the meat), as compared to other meats.
• Lamb contains less saturated fat than other meat product, a study shows that only about 36-percent of the fat in lamb is saturated. The rest is monounsaturated fat and polyunsaturated fat or the "good fat."

Buying tips:

• When lamb meat is labeled as "spring lamb" it means that lamb that was brought to market during the spring and summer months which was formerly the season for fresh lamb. But now lamb is available throughout the year so the label " spring lamb" does not necessarily connote additional quality.
• If you have a choice always opt for an organic or pasture fed lamb. Lamb raised on grass produces meat that is leaner, fewer calories, tender, fine grained, and has a more delicate flavor and contain more nutrients like vitamin E, omega-3 fatty acids than conventionally raised lamb.
• Lamb that carry the titles Prime and Choice are the most tender and flavorful, but also have the higher fat content.
• Although lamb is generally a very tender meat, there are still signs you should look for to ensure high quality. Purchase lamb whose flesh is firm and fine textured and pink in color. Any fat surrounding or marbled throughout the lamb should be white, not yellow.

Storing tips: Lamb is highly perishable therefore itshould always be kept at cold temperatures, either refrigerated or frozen. Refrigerate the lamb in the original store packaging, if it is still intact and secure, as this will reduce the amount of handling involved.