That’s Okay, I Make Lamb!
By Michelle Sala, Integrative Health Coach
Do you remember the line in My Big Fat Greek Wedding where Toula tells her aunt that her fiancé doesn’t eat meat because he’s a vegetarian and the aunt says, “that’s okay, I make lamb!” Lamb is an often overlooked source of protein that the average American never thinks to prepare. It is a staple in Mediterranean and Middle Eastern cuisines. Like beef, especially grass-fed raised beef, it is high in selenium, iron and B vitamins. However, lamb is easier to digest than beef. Cultures that have a high rate of lamb consumption have lower rates of heart disease than those with high consumption of factory raised beef.
Americans tend to over consume factory raised chicken and beef and don’t venture to try other more healthful protein sources such as grass-fed lamb, venison, rabbit and even wild boar. If you’re lucky enough to know someone who hunts or live in an area where you can buy these types of meats from local sources don’t be afraid to try something new! There are plenty of recipes on the internet for whatever you get your hands on.
Here is a simple recipe for delicious meatballs that I make with ground lamb. You could make them with ground beef or ground bison, but I promise you they won’t be as delicious.
This is a recipe that both adults and children will love!