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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 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.
- about 2 pounds of lamb riblets
- 2 tablespoons vinegar or lemon juice
- 1 onion, chopped coarsely
- several sprigs fresh thyme, tied together
- 1 teaspoon dried green peppercorns
Place lamb riblets in a stainless steel baking pan and bake at 350 degrees F until they are nicely browned.
Transfer to a pot and cover with filtered water.
Add some water to the baking pan and bring to a boil, stirring to deglaze the drippings.
Add this to the pot and bring to a rolling boil.
Skim any scum that rises to the surface.
Add remaining ingredients, reduce heat to a simmer, cover and cook gently for 4 to 8 hours.
Strain broth through a strainer and allow to cool.
Use in soups, sauces, and stews.
Published in the PPNF Health Journal
Winter 1997 | Volume 21, Number 4
Copyright © 1997 Price-Pottenger Nutrition Foundation, Inc.®
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