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Lamb Questions

Lamb

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by 0 · June 07, 2014 at 5:42 PM

Some workout buddies got me into this amazing jerky. Its paleo certified and pretty tasty. Its online only but heres the website. Paleoranch.com

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crossfitrunner10 0 · June 07, 2014 at 5:42 PM

Being new to Paleo I have had a hard time adjusting, especially when it comes to snacks. I love jerky but it's almost all full of garbage ingredients. I was so excited to find this brand PALEO Ranch, they make amazing jerky and it has so much... (more)

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by 45 · March 12, 2014 at 7:57 PM

Hi there, does anyone know what other nutrients are in lamb fat apart from saturated, mono-unsaturated and poly-unsaturated fat? I am referring the adipose tissue and not rendered ''tallow''. I get this free from my butcher and I am eating... (more)

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TheGastronomer 0 · March 11, 2014 at 6:04 PM

Not much in terms of vitamins and minerals, but plenty of energy and flavor. If you want nutrients then the best cuts are the organs and glands and then after that are the muscles. Fat tissue (except for brains which are both fatty and... (more)

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by 974 · November 01, 2013 at 5:43 AM

How many calories in extra lean ground lamb?

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cl101 0 · November 01, 2013 at 5:43 AM

320 for 4 oz (with 18g protein) just google it

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by 5 · August 23, 2012 at 7:47 PM

I have been buying Costco lamb, bison, processed/packaged avocado and sometimes the organic beef. If anyone has any info on the quality of the meat in particular I would appreciate it. Especially curious about how the lamb is raised. Aldi seems... (more)

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patti2003 0 · August 23, 2012 at 7:47 PM

The lamb is from New Zealand which means it's grassfed. Super buy! You can also get Kerrygold pastured butter at a fabulous buy. I do not believe the bison is grassfed.

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by 568 · September 04, 2013 at 9:06 PM

Hi! I finally found a local (kinda) farm raising/sourcing pastured ruminants (raising lamb and sourcing beef from a far away land). What are some of the best (plenty of fat) cuts? If you're into the gelatin, tendon, marrow, etc... what are some... (more)

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superdad 0 · September 03, 2013 at 11:22 PM

Lamb breast, it's cheaper than other cuts & fatty as hell! plus it's very very tasty. I get my farmer to cut it into strips & i throw a few spices on (it's tasty on its own too) & give it a 20 minute blast in the oven. As for... (more)

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by 0 · September 05, 2013 at 11:21 AM

What is packed together with the lamb in a Costco leg of lamb? The included item has two compartments.

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MathGirl72 0 · April 14, 2013 at 3:13 AM

Look at the ingredient list. Anything that isn't lamb is added to it or the seasoning packet.

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by 4232 · March 05, 2013 at 11:58 AM

Are there places where sheep are not pastured but kept in lots like beef cattle? I live in Spain and one can always see sheep grazing. I don't think it would even be profitable to buy in all the food for sheep and lambs on a typical feed lot. I... (more)

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greymouser 0 · March 05, 2013 at 11:58 AM

As far as I know or have ever seen, the only place non-grass-fed happens for the life of the lamb, and only sometimes, is US lamb. However, nothing is ever guaranteed. New Zealand lamb may be grass fed and then grain finished sometimes.... (more)

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by 120 · July 01, 2013 at 8:22 PM

A week ago, I bought a lamb roast from Costco (imported from Oz), cut it up into steaks and smaller roasts and froze the meat. I decided to make lamb steaks last night for dinner, just fried in some ghee with a bit of salt and pepper, with some... (more)

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jimmy_6 0 · February 15, 2013 at 9:43 PM

can you say hypochondriac?

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by 589 · May 26, 2013 at 12:22 PM

Every online calorie counter I use has a different breakdown. 1 pound raw lamb has how many calories/fat etc?

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April_S_ 0 · January 30, 2013 at 9:10 PM

There will always be slight discrepancies in nutrition facts. Here is one possibility for 1 pound of raw leg of lamb:

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by 10 · January 15, 2013 at 4:24 PM

S I absolutely love beef, pork and lamb and I only eat 100 percent grass fed lamb, beef and pasture raised pork from local farms that also raise them organically. But what my question is how often should I really be eating it? I almost have my... (more)

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greymouser 0 · January 15, 2013 at 4:24 PM

Daily, but not necessary every meal (if only for variety). A great, simple rule (from PHD) is for animals sourced food to mainly eat animals that are very high on the food chain, but that themselves eat green plants -- beef/bison, lamb, goats,... (more)

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by 905 · December 21, 2012 at 1:28 PM

This has been tickling my mind for a while, I LOVE LAMB!..right now that's off my chest.haha.. I always see a lot of love for Beef among the Paleo/Primal community but hardly ever a mention of lamb. I'm a massive all round fan of meat.. i consume... (more)

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CD 0 · December 21, 2012 at 1:28 PM

Lamb is always superior to Beef. I have never done a nutritional analysis, but there isn't a single part of a cow that tastes better than the comparable part of the lamb. Living in DC there are about 3 farms in the area (within a 60 minute... (more)

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by 1174 · December 17, 2012 at 7:19 PM

Tried a Halal market yesterday and was delighted to find all kinds of unusual offal. I have lamb's feet-- I'll add that to bone broth, no problem. I purchased a large package of liver with something attached to it-- it turns out to be lungs,... (more)

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VB 0 · December 17, 2012 at 7:19 PM

Haggis!!! I love haggis!!! How to make Haggis

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by 5 · December 16, 2012 at 10:27 PM

Does anyone have any tips on breaking lamb bones without splintering them so that you can get at the marrow? A simple method would be good without special tools or saws. Many thanks

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NudgeWink 0 · December 16, 2012 at 10:27 PM

In terms of some "urban" solutions which require no tools I'd recommend: a. (if your bone already had at least one cut end, but the marrow isn't budging) tap the cut end hard and repeatedly on a chopping board (if that doesn't work you can... (more)

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by 1981 · November 21, 2012 at 6:22 AM

I got a bunch of lamb meat for a great deal recently, and I am hoping for some advice on a nice way to cook lamb shank. I do cook a lot, so if you have an ambitious recipe or a tip on handling this particular cut, please share!

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anonymous_12 0 · November 20, 2012 at 9:10 PM

braise - http://www.simplyrecipes.com/recipes/braised_lamb_shanks/ Braised Lamb Shanks Recipe Prep time: 15 minutesCook time: 2 hours Add to shopping list INGREDIENTS 2 Lamb shanks Salt 2 tablespoons olive oil 1 medium yellow onion, chopped 2... (more)

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by 564 · November 10, 2012 at 3:12 PM

I impulsively bought a small bag of lamb neck bones at my local greenmarket last week. Is there any quick way to cook them? All of the recipes I've found are stews, but I've already got about a gallon of bison bolognese in the fridge. Ideally I'd... (more)

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Sara_S_ 0 · November 10, 2012 at 3:12 PM

Here's what I would do. Season with salt, pepper, and anything else (turmeric, cumin, and chili powder/paprika make a nice combo) and let them sit at room temperature (15-30 minutes). Pat them dry. Brown the meaty neck bones in a pan (in some... (more)

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by 2036 · October 18, 2012 at 1:29 PM

I just opened up my package of grass fed lamb livers I received from my local rancher. I first noticed that they really didn't have a smell...until I started cutting into it. Now I think they smell faintly fruity--like plums. Anyone else share... (more)

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Dan_29 0 · October 18, 2012 at 6:39 AM

Liver goes really well with raw sauerkraut- it also makes improves its digestion. Some traditionally made sauerkrauts are made with caraway seeds and juniper berries... yum! I've never had lamb liver before but I often notice certain things... (more)

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by 192 · September 24, 2012 at 11:11 PM

Hello. I am supposed to be getting between 40 and 50% of my calories from protein, and am looking to diversify my proteins. So, I was looking on grasslandbeef.com and came across "lamb oysters" http://www.grasslandbeef.com/Detail.bok?no=1086 Are... (more)

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David_28 0 · September 24, 2012 at 6:21 AM

40-50% of calories is way too much protein.. A high protein, low fat diet will deplete your body of magnesium and vitamin A and disrupt your calcium metabolism. It's a really bad idea.

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by 1776 · August 12, 2012 at 8:44 PM

Doing this all on Droid so.bear with When I.go.to.the halal mkt what cuts of lamb and goat are the leanest and least fatty? What cuts can be prepared quickly in a cast iron pan? What cuts can be easily prepared in an electric slow.cooker? Gratzi! (more)

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HuntingBears 0 · August 12, 2012 at 8:44 PM

why do you want lean meat?

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by 394 · November 12, 2012 at 10:23 PM

Is there vitamin D in liver? If so, is it a significant amount like the vitamin A content? Also, are there any significant nutritional differences among lamb, duck, chicken and beef liver?

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ob 0 · November 08, 2012 at 8:35 AM

Vitamin D can be taken as a supplement with no need for sun exposure. this is a good way to get your levels up towards where they should be if you havent already. Cautious gradual sun exposure (without burning) is also an option. Some people find... (more)

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by 3277 · August 22, 2012 at 5:26 PM

Does anyone know if this ground lamb from Whole Foods (from New Zealand) is: Grass Fed? How old is it likely to be? (I don't think it is shipped frozen, and New Zealand is pretty far away from Philadelphia). From what I understand, lamb... (more)

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Jamie_14 0 · June 19, 2012 at 1:24 PM

Basically all NZ beef and lamb products are grass fed

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by 1090 · July 05, 2012 at 4:39 PM

Where do you guys get the best deals for lamb (grassfed or not)? I normally get the lamb leg from Costco at ~6 dollars per lb. Any better options or places online?

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Eric_12 0 · July 05, 2012 at 4:39 PM

Costco Leg of Lamb. $5.95 / lb

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by 1579 · May 22, 2012 at 11:31 PM

I bake my lamb chops on a cast iron skillet in the oven. I dont use any butter or oil to cook this. When it's done they are swimming in a pool of their own fat. Typically I throw it out if I'm not dipping veggies in it. Any suggestions as to what... (more)

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Renee_2 0 · May 22, 2012 at 11:31 PM

EGGS! eggs fried sunny-side up in lamb fat are my favourite.

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by 1602 · May 03, 2012 at 2:35 AM

Lamb is cheaper than beef at the farmers market, I like it kinda alot, Um.. I dont care for beef unless its uncured beef bacon. The nutritional facts seem pretty good. So is there any reason not to? Sheesh between that and salmon I may be... (more)

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SarahH 0 · May 03, 2012 at 2:35 AM

If you are comfortable with the farmers and the location of the pasture, then go for it! My best source of locally raise, healthy meat is pork. We have so many pigs locally and they're so fabulous. I also get to eat all that wonderful fat! Mmm. (more)

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by 24412 · April 13, 2012 at 8:41 PM

So, I switched to lamb as my main red meat and animal fat instead of grassefed beef about 4 months ago thinking that it would be lower in environmental toxins because of the young age of the animal at culling. Am I fooling myself? Does all the... (more)

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Cory151 0 · April 13, 2012 at 8:03 PM

Are you at all concerned with the estrogen that floods the female lambs body naturally?

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by 669 · April 13, 2012 at 10:50 AM

I know this is a very specific question, but it's difficult to figure out! I've heard the beef here is often grain-finished (depending on rainfall and the seasons), and this is a selling-point for many suppliers. But what about lamb/goats? On... (more)

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peter_5 0 · April 13, 2012 at 2:40 AM

Woolworths & Coles - will be grain finished. Local butcher - ask. They are all going to be different. Any good butcher will be able to tell you. Go to the Sydney markets and ask, I can guarantee that you will find 100% grass fed no worries... (more)