Lamb is most often grass-finished, which contributes to its unique taste. Although some people describe the taste as “gamey,”
Lamb contains significant amounts of conjugated linoleic acid (CLA) linked with breast cancer prevention in several studies.
The iron in this red meat helps make new red blood cells, preventing anemia by increasing calcium absorption.
It has been demonstrated that eating Lamb, despite being high in calories and saturated fat, improve metabolic activity, and provide a substantial amount of protein at the same time.
Lamb is an excellent source of folic acid, a nutrient vital to preventing birth defects.