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Digital Subscriptions > Healthy Food Guide > April 2017 > LAMB


Choose lean cuts and lamb can play a valuable role in your healthy eating repertoire


LAMB IS A GOOD SOURCE OF PROTEIN, vitamin B12 for healthy red blood cells, zinc to boost immunity, niacin for regulating cholesterol, selenium for heart health, and riboflavin for energy. But what about the fat? It’s the cuts you choose – and how you cook them – that are all important. Lean cuts such as leg and rump steaks and neck fillet are ideal for quick-cook stir-fries and grilling, while shoulder, breast and scrag-end are fattier (and require longer cooking). The lean cuts tend to be more expensive, but the flavour is so rich you won’t need a huge amount.

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About Healthy Food Guide

Going low sugar is easy this Easter with the April issue of Healthy Food Guide! Have a healthier treat with our low sugar orange and drizzle cake at just 94kcal per slice, read our nutritionist’s report on sweeteners and find out our best recommendations and how to use them. Get expert guidance on preventing and managing migraines, and the latest diet advice for better skin health. PLUS, try Davina’s new lower-sugar recipes from her latest book and get up and running this spring with our back-to-basics guide to hitting the tarmac.
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