The thigh has more connective tissue than fillet or straight meat, and more simply, in general, the meat of the part of the animal that is more movable than the part that is less mobile or almost inactive has more connective tissue and the muscle is more muscular. It is wetter and firmer.
Among the properties of lamb, the following can be mentioned:
Lamb contains a significant amount of linoleic acid (CLA), which is useful in fighting breast cancer and can prevent cancer-causing inflammation and malignant tumors. The presence of choline and selenium in lamb can stop cancer attacks in our organs.
Prevention of anemia:
Lamb contains a lot of iron and calcium, which is very useful for making red blood cells and fighting anemia. The amount of iron in mutton is much higher than the level of iron in eggs.
Despite the high calories and saturated fats in mutton, there is evidence that its consumption increases the body's metabolism. lamb has a large amount of protein, which itself helps to burn fat. The presence of B vitamins in the lamb can help you burn calories and body fat more easily and lose weight.
Reducing menstrual cramps:
It is normal for women to have pain during menstruation, but due to the loss of iron in the body during this period, more pain is caused. Women can make up for lost iron by consuming lamb meat.
Nutritional value of 100 grams of lamb thigh:
Energy: 206 kcal
Protein: 1/17 g
Calcium: 10 mg
Phosphorus: 1/91 mg
Vitamin B12: 2.2 mg