Did you Know? Lamb is a rich source of Vitamin D. Because of this, you don’t need to expose yourself to harmful sunlight an hour a day to get the daily dietary sources of vitamin D.
It is becoming more critical as people adapt their lifestyles to health messages about protection from the sun’s harmful rays.
One serving of lamb can provide half the daily vitamin D requirement, lamb about a quarter when both forms of the vitamin are taken into account.
A nationwide survey has revealed lamb consumption has increased to an average of 3.6 meals each week, from 3.1 meals last year. While Kiwis are eating lamb more often, they are still choosing amounts well within national nutrition guidelines – most having the recommended ‘deck of cards’-sized steak on their plate. The research also confirmed most of us recognize lamb as the best source of easily-used iron for adults, babies, and toddlers.
There is growing concern that vitamin D deficiency is being documented in different groups of people around the world.
Food prices are on the rise, but you can still keep lamb meat on the menu, and nutritional requirement of Vitamin D. Here are five practical and handy money-saving tips:
- Adjust your servings. A serving of meat is 125-150g raw meat per person or the size of a person’s palm. Be aware that meat shrinks during cooking by about 1/4 to 1/3 of the fresh meat weight.
- Choose cheaper cuts of meat and change the way you cook. Quick-cooking meat is usually more expensive, but if you are prepared to take your time, you can save money with cheaper cuts, which are best for slow cooking.
- Be on the lookout for specials. Supermarkets and meat outlets are competing for your hard-earned dollars, so make the most of meat specials and if you can, buy double quantities and freeze.
- Extend your meat dishes with healthy pulses. We’ve said it before, but it’s a great tip: a cup of red lentils added to a kilo of minced or diced stewing lamb meat will make a lamb recipe. Go twice as far and give it a real health boost.
- Also, cook in bulk and freeze or re-use roasts, stews, and casseroles. Get creative in the kitchen.
And here is a smart ingredient you could use as a substitute to get your daily dose of Vitamin D.
Lamb’s knuckles are usually the front legs. They are a little less meaty than the back legs, which are generally sold as lamb shanks. But lamb knuckles cook and taste the same as lamb shanks, and are often much cheaper!
By getting creative with your cooking and shopping wisely, there’s no need to compromise on meat when your purse strings tighten.
So if you enjoy a lamb shank recipes or lamb steak, there’s no need to cut meat from your diet. Just make sure you find ways to have the best lamb recipe on your menu for a healthier Vitamin D enriched diet.