Neck meat is one of the most delicious parts of lamb.Neck meat can be cut into small pieces and used in cooking various stews. The most delicious pieces are the pieces that have a piece of meat of one color with a layer of fat next to each other.
Also, the meat around the lamb's neck is suitable for soups and broths due to its greater mobility. Neck meat has several properties, including significant amounts of omega-3s and protein.lamb's meathas so much iron that iron in the neck of a lamb is easily absorbed by the body and easily digested. Eating some neck meat provides 20% of the iron a man needs and 12% of the iron a woman needs during the day.
Consumption of this meat is useful for the growth and strengthening of the immune system. In addition to the above properties, this meat is a rich source of substances such as copper, manganese and selenium, and consuming a serving of neck meat can meet all the daily needs of a person for B vitamins. To cook neck meat , you can separate the excess fat from the neck and divide it into small pieces.
lamb's meatcontains vitamin B12, selenium, zinc, niacin, phosphorus, iron, creatine.
For these reasons, eating mutton or other types of red meat is especially useful for bodybuilders, rebuilding athletes 'muscles and restoring patients' strength after surgery.
Consumption of mutton as a source of muscle loss in middle-aged and elderly people is highly recommended.
Simply put, eating red meat is the best option whenever muscle tissue needs to be rebuilt or repaired.
Nutritional value of 85 grams of neck meat:
Energy: 261 kcal
Protein: 24 g
Cholesterol: 99 mg
Saturated fat: 4.7 grams
Iron: 5/8 g