Information about our Traditional Jurrasic Lamb
Devon Rose Lamb
Specialty Sea Hills lamb - the finest lambs from Dorset Downs breed. It's the opportunity to roam freely across the rolling Devon coastal hills and graze upon green open meadows that gives our lamb a unique tenderness and flavour.
Key facts about red meat in the diet
Lean red meats, including beef, pork and lamb, play an important part in a healthy balanced diet as they have a high nutrient density. This means that they contain a wide variety of nutrients in a relatively small amount of food. Meat is a major source of protein. To ensure a healthy, balanced diet a wide variety of foods should be included in the diet from all the different food groups
Iron
Red meat and, to a lesser extent, chicken and fish are the best sources of easily absorbed haem iron and it is estimated that red meat provides about 17% of our recommended daily iron intake. Green vegetables, fortified breakfast cereals, bread, pulses, dried fruits and nuts also contain iron (non-haem iron) but it is less well absorbed than the haem iron in red meat.
In addition, red meat actually enhances the absorption of iron from other foods, such as vegetables and cereals when eaten at the same time.
The main dietary role of iron is in the formation of haemoglobin in red blood cells which carry oxygen. Lean red meat are the best sources of iron (present as well-absorbed iron).
Zinc
Red meat is a good source of readily absorbable zinc. We get about 30% of our dietary intake of zinc from red meat and meat products.
Minerals
As well as being an important source of zinc and iron, red meat also provides other minerals such as potassium and selenium.
Vitamins
Red meat is a significant source of a number of B vitamins: thiamin, riboflavin, niacin, B6 and B12 - a vitamin which is not found naturally in foods of plant origin. It has also recently been found to make an important contribution to vitamin D intakes.
Fat
The amount of fat in red meat is actually much lower than most people think; fat content has been considerably reduced over the last few decades.
These reductions have been achieved by breeding techniques on the farm and new butchery techniques, which trim off most of the fat. Fully trimmed raw beef typically contains only 5% fat, fully trimmed pork only 4% fat and fully trimmed raw lamb only 8% fat. This compares well with a food such as cheddar cheese which contains an average of 34% fat.
Red meat and meat products now contribute less than 20% of the total fat intake of all food eaten at home. Fresh, lean red meat is not a major contributor of fat, saturated fat or cholesterol to the diet. Only 6% of our total fat intake, 7% of saturated fat intake and 10% of our cholesterol intake comes from lean red meat.
About half of the fat found in red meat is in the unsaturated form that is believed to be healthier. Surveys show that meat is a major contributor of mono-unsaturated fat in the diet.
Salt
Fresh red meat is naturally low in salt. Processed meat products such as burgers and sausages do have higher levels but are consumed on average just once a week. The contribution from each type of meat product to total salt in diet is low when viewed in the context of their low frequency of consumption.
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