Several nutritionists agree that lamb is one of the healthiest meats.
The star of the Easter table contains large amounts of useful Omega 3 fatty acids, vitamins B12, B3, B5, B6, K and E, as well as minerals such as zinc, selenium, phosphorus, potassium, copper, magnesium, sodium, manganese and calcium.
Lamb meat is rich in high quality proteins and Omega 3 fatty acids, oleic acid and creatine, which is needed for better sports performance and muscle building. Because lamb meat contains a lot of iron, it can prevent heart and circulatory diseases and anemia.
Vitamins B in lamb meat contribute to the proper breakdown of proteins, fats and carbohydrates. In addition, lamb meat also improves the immune system.
100 grams of lamb meat provides 38 percent of the body’s daily need of zinc, which improves vision and the healing of wounds.
Nutritionists say that it is the best to eat lamb grilled with a side of fresh vegetable salad. Avoid serving lamb with bread or potatoes, as this will make the meat more difficult to digest.