Glycation leads to the formation of advanced glycation end products (AGEs). Notably, carnosine also helps to reduce the glycation of sugars and proteins in our body. However, recent research is showing that higher amounts of carnosine from external sources may offer additional health benefits.Īmong these, carnosine appears to have anti-atherosclerotic effects, meaning that it may help to protect against cardiovascular disease ( 7, 8). L-Carnosine’s Health Benefitsįirstly, carnosine is classed as a non-essential nutrient because our bodies can make it internally. Per 100 grams, lamb contains – on average – 400mg of carnosine, which is slightly higher than beef (365mg) ( 6). Only certain foods contain carnosine in high amounts, and lamb is one of these. L-Carnosine is a compound that contains two amino acids (proteins) bonded together beta-alanine and histidine. 10 Health Benefits of Lamb MeatĪside from the nutrient profile, lamb has many other nutritional benefits. It is a significant source of B vitamins, zinc and selenium. Key Point: Lamb has a very healthy nutrition profile and it contains a wide variety of essential nutrients. However, some people have a taste preference for the higher fat content and stronger flavor. MuttonĪs sheep eat large quantities of grass throughout their life, mutton meat becomes very fatty and imparts a much stronger flavor.Īdditionally, the meat is chewier and doesn’t have the tenderness of lamb. As a result, some farmers produce lamb from as young as one month old ( 2). Studies show that the texture of lamb deteriorates with advancing age. Lamb meat enjoys far greater popularity than mutton due to its tenderness and milder flavor. While this all sounds very simple, there are further key differences between the two types of meat. Mutton: Meat from a sheep over the age of one year.Lamb: Meat from a sheep under 12 months old.The Difference Between Lamb and Muttonīefore we get started looking at the health benefits, many people wonder how lamb compares to mutton nutritionally. Slice thinly and serve! Don't forget to eat the marrow out of the center bone ^_^ The center bone that runs through the lamb leg steak.Key Point: Lamb means the meat of a sheep under one year of age. Remove to a cutting board and let rest for 2-3 minutes. Note: We're aiming for medium-rare with this recipe. Sear the two long sides for 1 minute each. Flip and sear the other side for 5 minutes. Using a cast iron pan over medium high heat, sear the lamb on one side for 5 minutes. Bring to room temperature before cooking. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator. Top with a few sprigs of thyme or rosemary (optional). Rub olive oil and scatter the sliced garlic over the lamb. Generously salt and pepper both sides of the lamb. Lamb leg steak (about 1.5 pounds and 1.5-2-inches tall).You can also add thyme or rosemary, but that is totally optional. This recipe uses a simple lamb marinade of olive oil, garlic, salt and pepper. It's like beef bone marrow, but lamb marrow. Don't forget to scoop/scrape out the juicy marrow after you cook the meat. There is a circular center bone that runs though the middle of the lamb leg steak. It's quite a beauty! That portion serves 2 people for lunch/dinner, when paired with rice and another vegetable dish or two. That usually ends up being about 1.5-inches tall. But sometimes you just want a simple lamb leg steak for dinner. Roasting an entire lamb leg is super fun, especially for parties and gatherings. Lamb leg steak is cut crosswise from the leg of the lamb. Note: People call this "lamb steak" or "lamb leg steak." You can use either name, they refer to the same cut of lamb. And if you don't see it in the meat case, just ask the butcher if he can cut you a lamb steak from the lamb leg. I love lamb shoulder to make lamb stew, lamb chops for a fancy dinner, and ground lamb for many other dishes.īut when I'm craving for a quick and easy steak? Look for lamb steak! You'll find it at most big markets and butchers. Next time you're at the market, look for the lamb! It's as easy to cook as any other meat and is so rewarding in flavor. People love cooking chicken, pork, and beef but lamb (and duck and venison!) often get left on the sidelines. Then sear in a hot pan for a beautiful crust and perfect medium-rare finish. Who knew lamb leg steaks were so easy to cook? Just marinate with olive oil, garlic, salt and pepper, and herbs (optional).
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