Lamb is a delicious, traditional Easter staple. But it’s also a super nutritious protein packed with vitamins and minerals. We have fresh lamb in stock for Easter!

How should I prepare lamb?

• Lamb is very versatile; it can be grilled, roasted, sautéed, broiled or slow-cooked.
• Look for information on sourcing, cuts, easy and delicious lamb recipes, preparation guidelines and more at www.mountainstatesrosen.com.

What are some of the nutritional features of lamb?

• 3 ounces of grass-fed lamb has nearly five times the amount of Omega-3 fatty acids compared to the same portion of beef. Omega-3s augment blood flow to muscles during exercise, decrease muscle soreness by 35 percent, reduce swelling and increase the range of motion after exercise.
• In addition to providing iron, on average, a 3-ounce cooked portion of lamb provides 38 percent of the daily value of selenium, 37 percent of vitamin B12, 30 percent of zinc and 27 percent of the daily value of niacin your body needs to stay healthy.
• The leanest cuts include those from the leg, loin and shank. A 100-gram portion contains, on average, less than 10 grams of fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol. Plus, 40 percent of the fat in lean lamb cuts is monounsaturated, the same kind of fat found in olive oil.