Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.
Lamb, like other red meats, becomes more tender if it is kept refrigerated for 2 to 3 days after buying. During this time, the natural enzymes soften the muscle fibre. * Young lamb (under four months) is leaner than older lamb (four months to one year).