SAEDNEWS: If you want to know what the temperament (nature) of lamb meat is, and also gain information about the foods that balance its effects, join us.
According to Saednews, Lamb or sheep meat refers to meat obtained from domesticated sheep. The fat content of this meat is about ten times higher than beef. In traditional Iranian medicine, lamb or sheep meat has a warm temperament, while beef and veal are considered to have a cold temperament.
People tend to prefer lamb meat, although it is more expensive than beef. One of the factors people consider when buying meat is whether the animal is young or old, since young meat is softer and juicier.
To distinguish this, attention should be paid to the appearance of the meat. Bright red meat with white fat and pink bones around it belongs to a young animal, while dark red meat with yellow fat belongs to an older animal.
Lamb meat is made up of different parts. Muscles that are more active in the animal are tastier, while less active parts are softer.
It is divided into two main sections: upper and lower. The upper section includes the neck, loin, sirloin, and tenderloin. The lower section includes the breast and brisket, flank, leg (thigh), shoulder, shank, forearm, tripe, and trotters.
In traditional medicine, the properties and temperament of lamb meat as a protein source are described as follows:
The temperament of lamb meat is warm and moist.
It is best to consume lamb that has been slaughtered the same day.
Regular consumption of pure meat (without bones), cooked with honey and vinegar, is highly nourishing; it prevents fainting and suffocation.
It is highly nutritious and strengthens the body while also promoting weight gain.
It produces good-quality blood.
It is easily digestible (if the animal is under two years old).
Coriander, savory, and sumac are considered correctives that improve the properties and temperament of lamb meat.
One of the most delicious parts of the lamb is the neck. It can be cut into smaller pieces and used in stews. Due to the high activity of this muscle, it is suitable for soups and broths.
It is rich in omega-3 and vitamins. Lamb neck contains significant iron that is easily absorbed by the body. It also helps strengthen the immune system and is rich in manganese, selenium, and copper. A serving of neck meat can provide most daily vitamin B requirements.
About half of lamb fat is unsaturated, so it is relatively safe for consumption and enhances the flavor of food.
One of the most delicious parts is the rib section, which is tender, fatty, and flavorful. A popular dish made from this cut is shashlik (lamb rib kebab).
This part is located along the spine and has low fat content. It is expensive and very tasty. Because it is a less active muscle, it is suitable for grilling. Famous dishes include “barg kebab.” It is also considered beneficial for people with back weakness or pain.
The tenderloin is located near the lower back and beneath the loin. It is softer and smoother than the loin. One famous dish made from it is “chenjeh” kebab, known worldwide.
This part is located in the lower chest area and should be cooked slowly. The brisket is very flavorful and can be used in stews and other dishes.
Located at the end of the carcass, the leg is used for “Hosseini kebab.” This kebab is prepared using lamb leg meat marinated with onion and green pepper.
Lamb shank has a soft texture and is relatively lean. A famous dish made with it is baghali polo with shank (rice with fava beans and meat).
This part is located below the knee joint of the lamb. It is relatively wide and flat and makes up about 30% of the carcass. Due to the presence of bone, it is cheaper and is used in stews and kebabs.
Kidney has a cold and dry temperament and is not suitable for all body types. It has a firm texture and is usually ground and used in kebabs such as koobideh.
Lamb trotters are very popular in Iranian cuisine. They are rich in gelatin and fatty acids and have beneficial effects on the body.
They are especially useful for people with joint pain. Due to their gelatin content, they help strengthen joints and relieve muscle pain.
However, they are high in cholesterol and should not be consumed excessively.
In traditional Iranian medicine, lamb meat is considered warm and moist in temperament.
