NUTRITION

Z for Zinc     I for Iron     P for Protein

​There are two very important minerals found in lamb: zinc & iron.
We all need various vitamins, minerals and proteins for continued good health. Lamb is an excellent source of protein and several minerals.
ZINC is essential for our:
  • Immune system
  • hormone production- teeth
  • hair
  • skin
  • brain
  • foetal growth and development.

ZINC deficiency may lead to
  • skin problems
  • delayed wound healing
  • loss of the senses of taste & smell
  • foetal abnormalities
  • reproductive defects
  • immune deficiency
  • loss of eye function
  • osteoporosis
IRON is essential for transporting and storing oxygen in the blood.  It is also essential for
  • metabolism
  • energy production
  • maintenance of a healthy immune system.   
Deficiency leads to anaemia.
  • The iron contained in lamb is called "haem iron", which is more readily absorbed by the body than "non-haem iron" found in grains, eggs, fruits and vegetables.
PROTEINS are involved in the
  • growth
    repair
    maintenance or our bodies.

  • Our muscles, the organs of the body, some hormones and antibodies are largely made up of protein.
The following information was taken from the British Texel Society Web Site:
​LIVE LONGER - EATING TEXEL LAMB MAY HELP.
  • Eating Texel Lamb could improve your chances of leading a longer, healthier life suggests the Agricultural Research Institute of Northern Ireland.  (ARINI)
  • 
With consumers demanding lower levels of saturated fats in lamb meat, ARINI on-farm trials include long term investigations into healthy human food production.
  • 
"Breed substitution can have a major effect on lamb carcass composition, with the Texel, in terminal sire comparisons, producing lambs with the highest lean content," ARINI's Dr Alistair Carson explained.
  • "Further improvement was seen where Texels are included on the female side of the flock.  
  • We also noted Texel Lambs have significantly lower concentrations of saturated fatty acids and higher levels of mono-unsaturated fatty acids.  
  • Lambs finished on grass produce meat with higher levels of n-3polyunsaturated fatty acids than those fed meal, and breeds differences are also seen.
  • 
This work is continuing, as the ability to produce lamb on grass with low levels of saturated acids and higher levels of n-3polyunsaturated acids, has major implications for human health, and could open up new opportunities for the sheep sector."​​