INTRODUCTION:
Lamb is a red meat. The amount of the protein myoglobin in animal muscles determines the color of meat. Lamb is called a red meat because it contains more myoglobin than chicken or fish.
NUTRITIONAL VALUE:
A 100-gram serving of cooked ground lamb has 281 calories, 25 grams of protein, 19 grams of fat, and 8 grams of saturated fat.
USAGE:
Cook the lamb chops over medium-high heat until a rich, brown crust forms on the bottom. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F.
STORAGE:
Raw lamb should be stored in a bowl or on a platter in the bottom of the refrigerator. Your refrigerator temperature should be at 40 ÂșF or less.
