Top 5 Reasons to Add New Zealand Spring Lamb to Your Diet
When it comes to lamb, many consumers are unaware of the various health benefits that New Zealand Spring Lamb products have to offer. Did you know, our New Zealand Spring Lamb are raised without the use of antibiotics or growth hormones to ensure the best all-natural product possible?
Are you the type of person that has never given lamb a try or, are you the person that already loves it but isn’t quite sure of the health benefits associated? Either way, you may be wondering if lamb is a healthy meat option, right? Due to its impressive nutrition profile, it is perhaps the healthiest commonly available meat. The nutritional value of lamb is impressive; it contains a range of beneficial nutrients including protein, healthy fats, vitamins and minerals.
Here are our Top 5 Reasons to Add New Zealand Spring Lamb to Your Diet:
1. It’s Grass Fed
Lamb is a type of red meat, but unlike other types, grass fed lamb is a very healthy protein source, and an excellent, high-quality red meat alternative. Grass fed lamb usually contains less total fat than grain-fed, which means that New Zealand Spring Lamb contains fewer calories and much more omega-3. Our lamb is naturally tender and lean with a pure, mild flavour, due to a diet of fresh New Zealand grasses on the pasture. New Zealand Spring Lamb farmers are committed to sustainable farming practices and animal welfare, ensuring our animals are humanely raised in free range stress-free natural conditions.
2. Its Cooking Methods
The way that lamb is prepared will certainly influence its benefits for you. When cooking lamb, you will want to consider grilling, broiling, or roasting it in order to reduce the fat content. On the contrary, when the lamb is pan-fried, it will likely increase. The nutritional value of lamb is heavily influenced by the cut as well. The leanest of cut choices include lamb loin, lamb shank, and lamb leg; all of which have about 150 to 170 calories per 3-ounce serving, and 2 to 3 grams of saturated fat. New Zealand Spring Lamb tends to have less marbling than other red meats as well, which means that when you trim the fat around the edges after cooking, the meat ends up much leaner!
3. It’s Protein Packed
One of the biggest benefits of eating New Zealand Spring Lamb is the protein content. Lamb is extremely rich in protein and depending on the cut, it contains anywhere between 25 – 30 grams of protein per 100 grams. New Zealand Spring Lamb is loaded with these vital proteins which contain every essential amino acid, ultimately classifying lamb as a ‘complete’ protein. Protein is very important for your diet because it provides your body with the delivery of slow-burning, sustainable fuel, it helps to build and repair your body, while maintaining muscle mass.
4. It’s Filled with Vitamins & Minerals
As a red meat, New Zealand Spring Lamb is incredibly rich in minerals, especially iron, phosphorus, selenium and zinc, which is a lot more than other common protein sources like chicken or fish. Lamb is also an excellent source of vitamin B12 and other essential B vitamins, including vitamin B6, niacin (vitamin B3), riboflavin (vitamin B2) and pantothenic acid (vitamin B5).
5. It’s Tasty!
New Zealand Spring Lamb is one of the tastiest (and healthiest) foods in the world because of its nutritious characteristics: packed with protein, healthy fats and a wide range of micronutrients. Lamb is the best choice of meat for those looking for the most health benefits in their diets and simply knowing that New Zealand Spring Lamb is Free Range, Grass Fed, Raised Without Antibiotics, and Humanely Treated with No Added Hormones – the decision should be easy.
To top it all off, New Zealand Spring Lamb is owned by farmers – and they’re outstanding in their field. We are a cooperative business owned by family farmers and our products are farm assured From Pasture To Plate™.