What is useful mutton meat

Animal products are an essential element of the human diet. But there is food that is difficult for domestic gourmets to take. What is useful and harmful mutton meat? Let’s analyze the main pros and cons of unusual raw materials.

  1. What is lamb
  2. Content of substances
  3. Useful properties
  4. Harmful properties
  5. How to choose
  6. How to store
  7. How to cook
  8. Contraindications <

Польза и вред бараньего мяса

The benefits and harms of lamb meat

What is lamb

Sheep dishes are common in Central Asian countries, the Caucasus and Mongolia, where they use the product for cooking both first and second courses. traditional food of those nationalities can cause rejection among Europeans who are not accustomed to it.

What is lamb? This is the name of meat of young animals slaughtered at a certain age. Raw materials of young livestock are suitable for culinary needs. In old individuals, the fibers become stiff and acquire a specific aroma that many unprepared gourmets find terrible.

According to the current GOST, there is a classification of lamb that divides products by type.

  1. Dairy lambs. Tiny animals feed up to 2 months from their mother. Their meat has a delicate taste and lack of unpleasant odor.
  2. Young sheep. Animals from 90 days to a year. The most common type that is used in many cuisines.
  3. Mature individuals.Age ranges from 12 to 24 months. They have stiff fibers, so this meat is most often used in the form of minced meat.

The older the beast, the less pleasant the lamb becomes. Lamb meat is the best option for the first gastronomic acquaintance. It practically does not differ from young beef and does not fall apart into fibers.

Depending on the breed, the weight of males on average ranges from 100 to 180 kg, females are 30% lighter. When buying live volume, the output is one third less meat. The cost of a pure product is affected by production waste: wool, viscera and limbs.

Content of substances

Why is the product so popular? Raw materials are a unique combination of enzymes and trace elements, which is complemented by low calorie content. The table details the nutritional value of the main dishes per 100 g of food.


The chemical composition of mutton includes vitamins of groups B, E and D. Minerals are the same amount as in beef with pork. Easily digestible iron exceeds the performance of “competitors” by 30%.Additionally, mutton contains:

  • magnesium;
  • potassium;
  • iodine;
  • phosphorus;
  • sodium;
  • calcium.

Increased protein concentration with minimal fat makes it possible to use raw materials in diet. Reasonable consumption will help enrich the menu with a delicious ingredient. On average, 1 kg of flesh per month will provide an adult with important elements.

Useful properties

Due to its balanced composition, sheep meat is considered a useful delicacy. The high content of B vitamins accelerates the metabolism, which positively affects the general tone of the body. Microelements improve the functions of the central nervous system, prevent stress and stabilize sleep.

Thanks to the unique combination of vitamins and enzymes, product lovers have a reduced risk of cardiovascular disease. Folic acid supports the immune system and is responsible for the natural metabolism. By the way, in countries where healthy mutton is a national dish, a large percentage of centenarians is recorded.

The presence of a huge amount of fluoride improves tooth quality and prevents tooth decay. Thanks to vitamins E, D, calcium is absorbed as much as possible, which affects bones and blood vessels. The regular use of dishes will make it possible to forget about problems with the joints.

The properties of lamb meat belong to dietary products.Low cholesterol and minimal fat will not harm the figure. This feature allows you to include tasty, wholesome food in the diet of patients with diabetes and obesity.

The lecithin contained in the composition helps to stimulate the digestive system, which is useful for people suffering from gastritis and ulcers. A huge amount of iron increases the formation of hemoglobin. Eating meals regularly will be a tasty prophylaxis for blood diseases.

Harmful properties

But is lamb meat so healthy? It is worth remembering that this product is very difficult to digest, therefore its use in the diet of a child under 3 years old and old people is not recommended. Food is poorly broken down in the stomach of people, causing various digestive problems. If you violate the rules of heat treatment, there is a risk of catching parasites.

Excess protein with low physical exertion reduces the benefit and negatively affects weight. Daily intake of meat dishes contributes to the development of sclerosis and obesity. By the way, the sheep’s body contains bacteria that provoke an exacerbation of chronic diseases in humans.

The composition of the product includes solid and saturated fats. They are poorly absorbed by the body and settle on the vessels in the form of plaques, and therefore unreasonable abuse will lead to problems in the cardiac system. The product increases the acid properties of the stomach, which causes gastritis and ulcers.

If you constantly overeat meat, all the benefits will quickly turn into harm.The abundance of calcium and phosphorus has a negative effect on the urinary organs, as a result of which renal diseases pass into the chronic stage. Violation of fluid removal from the body will lead to swelling of the extremities and increased pressure.

If lamb is not a natural food for your family, then you do not need to introduce it abruptly into the diet. For an unprepared body, such a dish will be very difficult. It is worth remembering that this is food, and not a medicine that needs to be treated.

How to choose

In order for a dish of sheep meat to fully reveal its usefulness and taste potential, you must choose right piece. Carefulness will help to distinguish a good product from a low-quality one. Fresh raw materials have a bright surface, covered with thin layers of white fat. The older the animal, the yellower the fat, and the fibers look brighter and more saturated.

It is worth sniffing at a mutton: if it smells bad, it is a sign of an individual’s oldness or fullness of the male. The castrated young beast lacks a specific, sharp aroma. Such a product will not bring benefits and is able to spoil the best dish. The price of such products is often lower than that of other sellers.

 Свежее мясо имеет светлую поверхность, покрытую тонкими прослойками белого жира

Fresh meat has a light surface, covered with thin layers of white fat

If you press your finger on the surface of the chilled piece, the dent is quickly smoothed out. The fibers are smooth and do not contain mucus. In frozen versions, there are no dark spots and blotches.

Sheep meat is not universal, therefore, for each type of dishes there is a certain part of the carcass. For boiling and pilaf it is better to choose a shoulder blade, sternum or neck, and for frying and chop it is recommended to use a loin and fillet. Food lovers from the oven choose the back foot and the saddle.

How to store

Lamb, like pork and beef, is a perishable product. Without low temperatures, microbes quickly develop inside the fibers. Missing raw materials have a fetid odor, cloudy mucus forms on the surface, and the color changes to light green.

How much meat is stored? If you keep it on the bottom shelf of the refrigerator, the initial characteristic is not lost within 48 hours. For a young animal, shelf life is no more than a day. Safe temperature – no higher than 1 ° C.

Fresh minced meat can be kept in the chamber for no more than 720 hours, and the presence of vegetable additives (onions, garlic, spices) instantly reduces storage: such products are prepared immediately. By the way, many are sure that the marinade increases the duration of being raw.Scientists have proven that bacteria develop in the liquid that cause harm to humans.

Boiled meat cannot be stored in the broth, as this oversight will significantly reduce the shelf life. Cold fried product loses its taste, so we do not recommend leaving it for later. The specific taste of lamb fat is difficult to soften after reheating.

In the freezer, the product retains its beneficial properties for 3 months. If the carcass weighs a lot, it is first divided into portions, which are then wrapped in polyethylene. However, gourmets are sure that after defrosting, the flavor and quality of raw materials become worse.

How to cook

Many people think that even the most tender sheep’s meat stinks. Correct cutting will help get rid of the smell. To do this, remove film from the surface, external fat and tendons. Excess fat gives the dish a juiciness, but affects the aroma.

To remove the amber, before cooking the raw materials must be pickled in the sauce for 10 to 18 hours. Caucasians recommend soaking apples with garlic in the juice: such a liquid will kill any negative odors and give the dish an exquisite taste. Do not soak the product in vinegar, as the acid will make the fibers drier and harder. Fillings made of wine, yogurt or olive oil are popular.

Roasting in a sleeve or foil is ideal for lamb. This processing keeps the food juicy and soft, leaving a delicate aroma.Even the simplest dish gets an unexpectedly gentle sound. If you fry in a pan or grill, you can not expose the fibers for a long time.

If the sheep are cut at home, the fillets can wilt. Bought on the market is better to try after heat treatment. Boiled goes well with vegetables. With problem digestion, it is recommended to use meat broths that do more good than harm.

It is advisable to cook lamb for 1.5-2 hours, periodically removing the foam.

To specific notes did not appear in the dish; it was necessary to immediately place it on the table from the fire. In this case, the fat does not have time to freeze. Gourmets coat pieces of meat with horseradish, mustard and sprinkle with herbs for piquancy. Spices and herbs make the food more tasty and aromatic.


Lamb, like pork, is a difficult digestion product. To mitigate the harm, it is worth paying attention to the choice of food. If you are obese, look for lean meats that should not be abused.

Animal food increases acidity and makes digestion difficult. Any chronic diseases of the kidneys, liver, and gastrointestinal tract may worsen. An abundance of calcium and fluoride is dangerous for people with atherosclerosis, gout and arthritis. Before use, a consultation with a physician is mandatory.

Do not feed lamb to elderly people and babies under the age of 3 years.In this category of the population, the digestive system does not function at full strength and cannot cope with the processing of coarse fibers. Constant consumption will provoke the occurrence of dangerous diseases that will quickly turn into a chronic condition.

The first acquaintance with dishes from sheep is better not to do it yourself. It is recommended to try food prepared by a specialist. Following processing rules will save you frustration and make healthy food your favorite.

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Lamb is a favorite in the kitchens of many peoples, but its compatriots gradually tried its aroma. Excellent taste and chemical characteristics made the raw material a good alternative to the usual pork Our recommendations helped t identify the dangers and benefits of the product.

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Anna Evans

Author ✓ Farmer

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