Australian lamb is a naturally nutrient dense food,
packed full of essential nutrients for vitality. It
is a valuable source of protein, minerals and B-group
vitamins, including niacin, riboflavin and thiamin.
For example, the vitamin B12 in lamb is great for
the nervous system.
In addition, Australian lamb provides two times more
iron than chicken or pork and six times more iron
than fish. Iron helps carry oxygen to muscles for
energy and it is important for brain performance,
especially memory and concentration. Also, lamb is
high in zinc, which is essential for growth and maintaining
a strong immune system.
To put lamb's dietary benefits in perspective, a three
ounce serving of grilled lamb leg steak provides 26
percent of a person's daily iron needs, 33 percent
of the daily zinc needs, and 108 percent of the daily
niacin needs based on Recommended Daily Allowances.
Australian lamb also is lean and low in cholesterol
compared to other animal proteins. In fact, half of
the fat in lamb is mono-unsaturated, which is the
same type of fatty acids found in olive oil. A three
ounce serving of topside lamb steak has only five
grams of fat compared to eight grams in beef and pork
composite cuts, and 10 grams in Atlantic salmon.
In addition, Australian Lamb is an all-natural product
- - no artificial additives are used in production.
Lambs are naturally raised on lush, green pastureland.
A lamb's sweet and mild taste is a product of Australia's
clean, pure environment.
