Lamb – the Other (Sustainable) Red Meat
- Lamb is raised on pastureland, hence they graze on grass--a much better alternative than corn-fed livestock.
- Since many Americans avoid lamb, you are not part of the Big Meat cycle. Most lamb is grown by smaller producers, so you are supporting small family farmers and ranchers. With a small demand comes reduced land, water, and the nasty effects that often pair with cattle and poultry production.
- Lamb is relatively low in fat and high in zinc and iron.
- If you avoid imported lamb from New Zealand and Australia, chances are you enjoying a local food while reducing that dreaded carbon footprint.
- Most lamb is raised without chemicals or antibiotics--just check with your butcher to make sure.
- Many supermarkets only carry a small offering of lamb, so you need to visit a specialized butcher--and in the end, you are supporting small local businesses.
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