Lamb meat

Lamb is the meat of young sheep and rams, which are known in Bulgaria as “lamb”. The most valuable is that of the youngest (up to 18 months) castrated rams or sheep, unfit for breeding.

The meat of well-fed sheep, aged no more than 3 years, is also delicious. Their meat is characterized by its light red hue, and the fatty tissue is white and fragile – in Bulgaria, the meat of the copper-red Shumen sheep is similar, whose meat is popular everywhere in our country for its excellent taste.

The meat of old and improperly or poorly fed sheep is dark red, and the color of its fatty tissue is yellow. Such meat is very tough, and therefore it is mainly used for the production of minced meat, which is a favorite of eastern peoples.

The fat content in lamb is 2-3 times less compared to pork.

The advantage of this type of meat is that the amount of cholesterol in lamb fat is 2.5 times less than in beef and 4 times less compared to pork.

Nutritional value of 100 grams of lamb

• Proteins – 16.5 grams;
• Fats – 15.5 grams;
• Carbohydrates – 0 grams;
• Mineral salts – 0.8 grams;
• Water – 67.5 grams;
• Calorie content – ​​260-320 kilocalories;

Beneficial properties

Lamb contains potassium, sodium, calcium, magnesium, iodine, phosphorus, iron, vitamin E, B1, B2, B3, B12.

This type of meat is a very suitable component of the diet of elderly people as well as children. It contains a lot of fluorine, which protects the teeth from the development of caries.

Cholesterol in lamb fat is relatively small compared to other types of meat. And even some scientists believe that among peoples who mainly consume lamb meat, the disease atherosclerosis is less common.< /p>

Furthermore, lamb contains lecithin, which acts prophylactically in relation to the development of diabetes, as it stimulates the function of the pancreas, and also has anti-sclerotic properties and normalizes cholesterol metabolism.

The potassium, sodium and magnesium salts contained in this type of meat have a beneficial effect on the heart and blood vessels.

Lamb is rich in iron,/30% more compared to pork/necessary for the normal flow of blood-forming processes in the human body, and iodine, which ensures the normal function of the thyroid gland.

The taste and nutritional value of this species are extremely high. In terms of content of proteins, essential fatty acids and minerals, it is not inferior to beef, and in terms of energy value it even surpasses it.

Lamb broths are useful for people suffering from gastritis with reduced acidity. But they should be avoided by those with a diagnosed stomach ulcer with increased acidity.

This type of meat also has an adverse effect on sick kidneys.

In addition, the presence of a wide range of toxic substances is found in all meat, because antibiotics and hormonal stimulants are added to the food of animals, and these substances are destructive to the kidneys and liver of man.

Roasted lamb is useful for bites from snakes, yellow and black scorpions. With wine it also helps when bitten by a rabid dog.


Elderly people should not overdo it with lamb meat, as well as those who suffer from arthritis, because its bones contain bacteria, due to which this disease is possible to progress.

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