Health Benefits From Eating Lamb Meat



A RACK OF LAMB IS GREAT ON THE GRILLE
 AND BEST OF ALL
 ALOT OF FAT GETS COOKED OFF THIS WAY!



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.

LAMB 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."

                                     Below Is a Picture of the different kind of cuts for lamb meat

ROASTED RACK OF LAMB

Lamb has always been a holiday meal favorite in my family. i can remember all the different ways my mother used to cook lamb ....but i always wish she cooked it like this.nothing beats a juicy rack of some tender juicy lamb. now i haven't gotten the specs on how healthy lamb is but that will be in a later blog. HOW DO YOU LIKE TO COOK YOUR LAMB AND WHAT DO YOUS SERVE IT WITH

**cupons are usually posted on the bottom or sides of page for you folks tryna save money**

• 1/2 cup of fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
•  
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

FOOTNOTE

• Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

WHAT IS THE HALAL BAKERY AND OUR INTENT

Bismillahi Rahmanir Raheem
   What is The Halal Bakery?
  The Halal Bakery is a blog post where you can find many dishes and deserts to feed your familes with a variety of ways to cook these meals. Ranging from aspects of HEALTH to CULTURE  we will try to cover it all.We are in the beginning stages of the blog post so we are currently making connections with health experts who can give first class advice for healthy eating habits, and what activities to incorporate with them. Now on the cultural side this is where it gets exciting and I definitely LOOK FORWARD  to your input. So if you have any WEST INDIE,ITALIAN,MID-Eastern,FRENCH, SPANISH,HAWAIN,SOULD FOOD,YOU MAMAS MAMAS RECEIPE,SOMN PASS DOWN THREW THE GRAPE VINE! IF IT TAST GOOD WE WANNA KNOW ABOTU IT. NOT JUST YOUR GOOD BUT GOOD LIKE HE SAID ON FRIDAY good " TASTE SO GOOD MAKE YOU WANNA SLAP YO..." Recipes!(I love my momma so i could never slap her)but yall get the point. and thats not a Paula dean YALL neither lol. All recipes will be authentic. HOW AUTHENTIC YOUR AUTHENTIC. SO LETS SHARE SOME INFO AND PASS THE WORD. Add us to your faces books talk about us in your yahoo groups and lets just enjoys the VASS WORLD OF COOKING. AND FOR THOSE WHO ARE JUST LEARNING TO COOK THATS WHAT IM HERE FOR! Simply post or ask any questions you may have. Cooking IS EASY ALL YOU NEED IS A LITTLE HELP. AND REMEMBER EVERY RECIPIE STARTS WITH BISMILAH!!