I’ll admit I never ate much lamb growing up. It was not until I met my husband that I was truly introduced to this delicious meat. My husband is Lebanese and a traditional staple Lebanese food is Kibbeh or lamb mixed with spices. It can be eaten raw (from good sources) or cooked and there are many different ways to prepare it. There are also the more familiar lamb dishes such as rack of lamb, chops or stew.
- Grass fed lamb is a significant source of omega-3 fats, which have been shown to significantly lower inflammation and heart disease
- Grass fed lamb contains valuable amounts of CLA or conjugated linoleic acid which is associated with reduced inflammation and (BONUS!) reduced body fat!
- Grass fed lamb is a very good source of selenium, zinc, vitamin B12, B1,B2,B6, folate and choline which are important to a healthy metabolism.
- Grass fed Lamb has a virtually non-existent carb content. This may help with blood sugar regulation when consuming lamb with other foods.
Bottom line: Lamb is awesome! And a great alternative to grass fed beef!
Here is my recipe for homemade Kibbeh (lamb) balls – PALEO FRIENDLY!
Paleo (wheat free) Kibbeh balls
2 pounds pasture raised (grass fed) ground lamb
1 grated onion
2 Tablespoons all spice
1 tablespoon fresh chopped mint (dried works fine to)
1 tsp lemon/pepper spice
1 tsp oregano
1 tsp garlic powder
1 tsp cinnamon
1 tsp paprika
Few good shakes of sea salt
1 egg whisked
Mix everything together in a bowl. I use my hands as this is the easiest way to get all the spices combined. Roll into balls and place in glass baking dish. Bake at 350 for around 30 min (do not overcook).
I serve these with hummus and taboulli salad and a side of Leban (Lebanese yogurt).
Be Well 🙂