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Health and Healing Wisdom Journal Article
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Recipe: Lamb Tartare
Winter 1997: Volume 21 #4
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.
- 1 pound ground lamb with fat frozen for 14 days and thawed
- 1 small onion, finely chopped
- 2 egg yolks
- 2 tablespoons small capers, rinsed and patted dry with paper towels
- Salt, pepper, and cayenne pepper to taste
Mix all ingredients. Serve with whole grain sourdough bread and butter.