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When it comes to nature’s best source of zinc and iron, nothing beats red meat. And when it comes to red meat, nothing beats lamb for both flavor and nutritional value. Lamb is rich in easily-absorbed minerals and B vitamins, particularly B6 and B12. Lamb is nature’s best source of carnitine, an amino acid that the body uses to transfer fatty acids across the membranes of the mitochondria where they can be used as a source of fuel to generate energy. It is an especially important nutrient for the heart. Lamb fat is stable and nutritious. It is a good source of palmitoleic acid, a 16-carbon monosaturated fatty acid that has strong antimicrobial properties.
Look for lamb labeled organic, or that comes from New Zealand (where it grazes on rich, green pasturage) or Iceland (where the animals eat mineral-rich mosses and lichens). Tender cuts should be eaten raw, rare, or medium-rare. Tougher cuts can be braised in broth to make stews. Always eat lamb as a whole food – that is, with the fat that accompanies it.
- 2 pounds lamb stew meat, with fat
- 1 cup red wine
- 3 to 4 cups lamb broth
- butter and olive oil
- 1 small can tomato paste
- several sprigs fresh rosemary and thyme, tied together
- 2 cloves garlic, peeled and mashed
- 2 to 3 whole cloves
- 1 teaspoon dried green peppercorns, crushed
- 2 to 3 small pieces fresh orange peel
- 1 pound small red potatoes
- 1 pound carrots, peeled and cut into strips
- 2 tablespoons arrowroot powder dissolved in 2 tablespoons water
Marinate lamb in wine for several hours or overnight.
Remove from wine and dry pieces very well with paper towels.
In a heavy, flameproof casserole, brown the stew meat on all sides a few pieces at a time, in butter ando live oil, removing to a plate for subsequent batches.
When all meat is browned, pour out browning fat and add wine used for marinade and broth to the casserole.
Bring to a rolling boil and skim off any scum that rises to the surface.
Reduce heat and add browned meat, tomato paste, herbs, garlic, cloves, peppercorns, and orange peel to the casserole.
Place in a 300-degree oven and cook for several hours.
One hour before serving add potatoes; ½ hour before serving add carrots.
Just before serving transfer to the stove, and over a medium flame stir in the arrowroot mixture to thicken the sauce.
Add salt and pepper to taste.
Published in the PPNF Health Journal
Winter 1997 | Volume 21, Number 4
Copyright © 1997 Price-Pottenger Nutrition Foundation, Inc.®
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