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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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