LAMB, meat sheep. In young animals - a reddish, the old - a dark red color. In animals fed a lot of fat that is deposited in the lumbar region, near the kidneys, myasosalnyh sheep - at the base of the tail (rump). In the mutton contains on average the same amount of protein, as in pork, but much less fat. Mutton fat is refractory (melting temperature 50 ° C), ie, less digestible than other animal fats. But it contains the least amount of cholesterol, a substance that promotes the development of atherosclerosis. Perhaps this explains the fact that people who consume predominantly lamb, there is almost no disease and atherosclerosis. In mutton fat contains lecithin, a substance antisclerosic properties and normalizing cholesterol metabolism. Digestibility of mutton fat is very high, almost the same as beef. Lamb contains salts of potassium, sodium, magnesium, iron, zinc, iodine, etc., as well as vitamins B, PP. Digestibility of lamb is slightly lower than that of beef. Meat old animals hard and has a peculiar smell, which is hardly felt in the young lamb. In home cooking lamb is mostly used for soups and main dishes - kebabs, pilaf, roast, chops, etc. Various dishes of lamb are traditional for the Caucasian and Central Asian cuisine. Mutton is recommended for adults to healthy people, the children of the poor digestibility of her is not recommended.