Lamb has been consumed for thousands of years, valued by ancient civilizations and included in religious traditions. Today, major producers include New Zealand, Australia and the United Kingdom. Rich in high-quality protein, iron, zinc, vitamin B12, selenium and healthy fats (omega-3s, CLA), lamb is a nutrient-dense meat. While lamb contains saturated fats, moderate consumption (especially grass-fed) does not significantly increase heart disease risk. Consumption of processed lamb products should be limited. Grass-fed organic lamb offers higher omega-3s and antioxidants and has fewer antibiotics and hormones, making it a healthier choice than conventionally grown meats. Lamb features in diverse cuisines (e.g., Greek moussaka, Indian rogan josh). For…
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