It is a type of meat that is usually underestimated or, worse, discarded in our spending. But look at how many properties instead!
We admit, the flavor is very intense. And even its tenderness is not always suitable for all palates. But, in the name of healthy nutrition and the benefits it can give to our body (which are very important), we can make this kind of sacrifice.
It is, in fact, a type of meat that, usually, in our expenses, is underestimated or, worse, discarded. And yet, while it’s not quite at the top of your wish list, it is a type of meat rich in proteins and minerals. Which would be very convenient for our body.
This type of meat, in fact, is rich in iron, which favors the supply of oxygen to all the organs of our body. As we know, iron gives us energy and helps us not to feel exhausted. Iron deficiency is very common and supplements are often required. But by eating this type of meat fairly regularly, we might avoid stuffing ourselves with pills.
Furthermore, we point out an excellent presence of potassium, which guarantees the proper functioning of the heart and muscles. Therefore it is particularly suitable for those who carry out physical activity and stress the body and organism a lot with hard workouts. The quantities of phosphorus, calcium and zinc and vitamins of group B.
Do you like this type of meat?
So we said it has a lot of properties. Which can be useful against anemia and that it would be advisable to take it, with the right amount, in balanced diets. But we haven’t told you yet what kind of meat it is. Let’s make up for this shortcoming immediately!
All these properties, in fact, are contained in sheep meat. As we have said, often much underestimated compared to chicken, veal, turkey, but also pork. Indeed, sheep has a very intense flavor and firmness that not everyone appreciates. But suckling lamb has a much greater softness, while maintaining that strong flavor. Which, however, becomes at the same time delicate on the palate.
Very similar speech for the lamb, which, however, is slightly fatter. These are types of meat that are somewhat underestimated in Italy. More widespread in the South. Or in Abruzzo, where arrosticini are a specialty to try. But in England and France, just to give two European examples, these are very common and delicious foods.