Meat The Truth – Lamb
Why Your Diet Should Have a Little Lamb
• Lamb, which is common in Mediterranean cuisine, is an excellent choice for sustainable, humane red meat to add variety to your diet.
• Lamb is the name for meat from a young sheep, mutton is what you call meat from an older sheep.
• A 3-ounce serving of Lamb can have 74-100% of your daily value of Vitamin B-12.
• Lamb is rich in protein, Zinc and iron and tends to have less marbling than beef, making it a nutritious and lean choice once you trim the fat.
• Although Lamb has fewer calories, more cancer-fighting CLA, more Omega-3s and less saturated fat than beef, Americans eat less than one pound of Lamb per person per year.
• 26.41 billion pounds of beef was produced in the United States in 2010. Only 163 million pounds of lamb was produced, meaning lamb farming is far less industrialized.
• Due to the lower demand, sheep are less likely to live in confined factory farms and spend most of their lives raised on a pasture eating hay and grass.
• Fun Fact: Sheep have a field of vision about 300 degrees, which means they can see behind themselves without turning their heads!
Lamb’s lower demand in the United States makes for sustainable meat
• Meat the Butchers proudly buys our lamb from sustainable family sheep farmers in America.
• Superior Farms puts their lamb to pasture on vast grasslands, while caring for natural vegetation.
• 50% of Superior Farms’s energy consumption is offset by their own wind turbine to conserve electricity.
• We never buy lamb that was given hormones, antibiotics, or GMOs.
• Meat from lambs raised humanely on pasture and fed grass contain 3-4 times more Omega-3 fats in every serving.