Tips for Cooking Lamb

Tips:

• Bring lamb to room temperature before cooking - remove the meat at least 30 minutes from fridge

• Let lamb rest after cooking

• Always cut against the grain

• Use a meat thermometer! Don’t overcook!!

Temperatures:

• Rare:  125˚

• Medium Rare: 145˚

• Medium: 160˚

• Well: 170˚

• Since the internal temperature of cooked meat will rise, remove it from the oven or grill whenever it is 10˚ lower than your desired doneness.

Nutrients:

• Naturally nutrient rich - an excellent source of protein, zinc, selenium, riboflavin, niacin, iron, B6 and vitamin B12. These nutrients fuel a strong immune system, support cellular function, help maintain energy, fight fatigue, and fuel brain health.

• Powerful Protein - at 23 grams, it’s almost 50% of daily intake.

• Healthy Heart Fat - 3 oz. serving is heart healthy fat. This monounsaturated fat is the same good fat found in olive oil and avocados.

• Considered Lean - a 3 oz. serving is considered lean with only 160 calories.