WV Farm Bureau Magazine May 2014 | Page 26

Family Features This grilling season, choose lean, tender lamb as the centerpiece for your summer entertaining menu. Once served only for Easter, there’s no reason why lamb can’t be enjoyed all year long. Just as turkey has moved beyond Thanksgiving to become everyday fare, the same is true with lamb meat — it’s readily available for all seasons and easy to prepare, allowing for lamb kabobs, burgers, thinly sliced leg of lamb and chops to be a delicious addition to your grilling occasions. Myths behind the meat “In my career as a cookbook 26 West Virginia Farm Bureau News author and cooking instructor, I have never seen a more misunderstood ingredient than lamb,” said Amy Riolo, awardwinning author, chef, televi­ ion s personality and culinary educator. “While prized in most other places in the world, lamb remains a mystery to most Americans.” If you haven’t tried lamb in a while, you may be surprised by this flavorful protein. While often confused for mutton, the tougher meat of older lamb, young lamb is tender. Others may shy away from this choice protein, believing it has a gamey taste. But modern lamb is raised differently than in the past, resulting in a sweeter, succulent taste. Can lamb fit into a healthy diet? Sure! This rich- tasting meat contains, on average, 175 calories per 3-ounce serving. Lastly, people assume it’s expensive; but value cuts, such as the shoulder, leg and ground lamb can fit into any grocery budget. A better-for-you selection Serve up lean lamb cuts — including the leg, loin and rack — for a protein- and nutrient-packed dish. In fact, on average, a 3-ounce serving delivers almost 50 percent of your daily protein needs and is a good source of iron. Also rich in zinc, selenium and vitamin B-12, a 3-ounce serving of lamb can provide nearly five times the amount of essential omega-3 fatty acids when compared to beef. Lamb is also raised without the addition of synthetic hormones.