16.73 лв.16.73 лв. /кг.
Out of stock
Lamb’s neck is quite underrated by most people. It needs a very long, slow cooking. It may look like it doesn’t have much meat, but it yields surprisingly generous amounts once boiled. The neck meat is pierced with veins of fat and is very juicy. It is suitable for the preparation of an oven with vegetables or for the preparation of a turban. Kitchen experimenters can try the recipe for lamb neck made with a scoop of sage.
Our lambs preferentially graze what our cattle leave behind, as they prefer shrubs and flowering plants. Processed in our on-farm abattoir, our lamb is hand-butchered the old fashioned way, by a man with a knife. They never receive antibiotics, artificial growth hormones or steroids. When we think about omega-3 fats and their availability from plants versus animals, we usually think about nuts and seeds on the plant side of things and fish on the animal side. But on the animal side of things, we should also think about grass-fed lamb! The omega-3 content of lamb depends upon the young sheep’s diet as well as the mother’s diet, but when those diets are nutritionally supportive, the result can be a cut of lamb with an impressive amount of omega-3s. In regions of some countries without access to a coastline and fish, lamb has sometimes been shown to provide more omega-3s than any other food in the diet. In Australia, where lamb is eaten frequently by both children and adults, recent studies have shown lamb to rank among the top omega-3 foods in the daily diet. Grass-fed lamb has been shown to average at least 25% more omega-3s than conventionally fed lamb, including as much as 49% more ALA (alpha-linolenic acid, the basic building block for omega-3s). In our own nutritional profile of grass-fed lamb, we use a conservative average estimate of 40 milligrams of omega-3s per ounce of roasted lamb loin. That’s 50% of the omega-3s in an ounce of baked cod fish or broiled tuna, and 67% of the amount in an ounce of sesame seeds.
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