Lamb and beef have similar calories, total fat, protein, vitamin, and mineral content—but lamb (especially grass-fed lamb) is the winner when it comes to omega-3 fat content. Grass-fed lamb also has higher quantities of the healthy fat CLA, which is beneficial for cognitive, cardiovascular, and metabolic health.
Lamb mince can be seen as healthier than minced beef, as it contains more omega 3 fatty acids. This being said, the same weight in meat can contain the same amount of calories, as they can both be grass-fed.
With mince, you don't need to eat a lot of it to get the nutritional goodness. In fact, a 100g portion of lean, stewed, beef mince contains a good source* of protein, zinc, vitamins B3 and B12. It also contains a source** of iron, potassium, phosphorus, vitamins B1, B2, and B6.
Lamb has its very distinct taste whereas beef is mild. You can mix both to make gyro meat which is delicious.
Turkey mince is a healthier alternative to beef mince or lamb mince in dishes such as bolognese, chilli or meatballs.
Beef has a richer and beefier flavor compared to lamb, which some people may find more appealing. On the other hand, lamb has a distinct gaminess and earthiness to its taste that others may prefer.
Lamb and beef have similar calories, total fat, protein, vitamin, and mineral content—but lamb (especially grass-fed lamb) is the winner when it comes to omega-3 fat content. Grass-fed lamb also has higher quantities of the healthy fat CLA, which is beneficial for cognitive, cardiovascular, and metabolic health.
Worst cuts: Ribs, shoulder and mince. A perennial Australian favourite, lamb “tends to be fattier in general than other meats,” says Fox, though because lamb has less marbling than beef, it's easier to trim away excess fat and make cuts healthier before cooking.
Meat is a good source of protein, vitamins and minerals in your diet. However, if you currently eat more than 90g (cooked weight) of red or processed meat a day, the Department of Health and Social Care advises that you cut down to 70g.
The reason minced beef (and other minced meats) is the most likely to give you food poisoning is because it has a larger surface area than, say, a steak. If you're cooking it yourself, make sure it is cooked all the way through. Watch out in particular for burgers cooked on barbecues.
Processed meat is meat that's been cured, salted, smoked, or otherwise preserved in some way (such as bacon, sausages, hot dogs, ham, salami, and pepperoni). However, this doesn't include fresh burgers or mince – putting meat through a mincer doesn't mean it becomes 'processed' unless it is modified further.
Lamb typically has more saturated fat — which can raise your levels of bad cholesterol, putting you at higher risk of cardiovascular disease — than beef or pork. T-bones, rib-eye and New York strip steak tend to be fattier forms of beef when compared to ground rounds, sirloin or flank steak.
Draining the grease from ground beef will make a dish healthier and is usually recommended. Brown the meat first to extract the fat. Then, you can spoon the grease out of the pan or use a colander to drain the grease. It is important you do not discard the hot grease down a drain as it can cause damage to the drain.
Cholesterol levels in the lamb are much lower than in other meats, which means it is better for heart health.
Skinless, lean, and ground chicken or turkey breast are good low-cholesterol choices.
One ounce of lamb, grass-fed, has the same number of calories as grass-fed beef but actually has more health-promoting omega 3 fatty acids. People also get worried about lamb's fat content, but lamb actually has less marbling of fat within the meat compared to beef.
It is safe to eat lamb rare or mutton as long as the outer surface is thoroughly seared. Similar to beef, harmful bacteria like E. Coli are typically found on the meat's exterior. That said, you should still be mindful and use a handy meat thermometer when cooking the lamb to rare doneness to guarantee your safety.
High intakes of saturated fat may increase blood cholesterol levels and your risk of heart disease. But, lamb is a significantly a better source of iron, zinc and vitamin B12 than chicken, meeting 10 percent or more of your daily value.
When broiled, an ounce of ground lamb has 27 milligrams of cholesterol. As a comparison, an ounce of broiled, 80 percent lean ground beef has 26 milligrams of cholesterol and an ounce of grilled T-bone streak, trimmed to 1/8-inch fat, has 24 milligrams of cholesterol.
Lamb is a rich source of many vitamins including vitamin B1, vitamin B2 and vitamin E. Surprisingly, meats consists of many vitamins, but lamb meat includes vitamins that are particularly good for the skin. In addition, vitamins in lamb help nutrients transform into energy smoothly, and prevent fat storage.
According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).