Nutritional Value and Hardness of Lamb

Lamb fat has high levels of saturated fatty acids, particularly stearic acid (18:0), and a low ratio of polyunsat-urated to saturated fatty acids (P:S). Values of P:S are around 0.1, whereas the recommended value for optimum nutrition is 0.4.[1] On the other hand, lamb has significant concentrations of n-3 polyunsaturated fatty acids, higher than beef, especially after grass-feeding. The ratio of n-6 to n-3 polyunsaturated fatty acids, also an important nutritional index, is therefore beneficially low in lamb. The high concentration of stearic acid is a factor in the hardness of lamb fat, which is very noticeable when the meat is eaten cold. There is a strong correlation between the concentration of stearic acid and the melting point of the lipid extracted from lamb fat, as also shown in other species.[10]

Weight Loss All Star

Weight Loss All Star

Are you looking to lose weight or even just tone up? What is stopping you from having the body you want and help you feel great at the same time? I created Weight Loss All-Star for all those wanting to lose weight, and keep the weight off. I know how hard it is to do diets and stick with them, and get the motivation to get up and exercise.

Get My Free Ebook


Post a comment