Lamb brisket consists of the ribs and muscles of the abdomen and around the waist and makes up about 22% of the weight of the carcass.
This part of the lamb’s body has more fat and is the most enjoyable part for many people. But it is not usually used alone and for use in kebabs, broths, and other foods, it is combined with other meats to transfer its fat to it. The flesh of the lamb is long and flat and its material is harder than other slices of other parts of the lamb.
Lamb brisket contains a lot of iron and is a good source to prevent anemia and
contains vitamin B12, which is essential for blood composition and brain function.
This product is rich in zinc, which is an essential substance for the growth and synthesis of hormones such as insulin and testosterone.