Lamb羊肉

What lamb is · a red meat

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羊肉是什么 · 红肉的一员

Like pork and beef, lamb is a 'red meat' — a label not assigned by eye but because these muscles hold more myoglobin (an iron-bearing pigment protein), which makes the raw meat reddish.

Chinese cooking uses lamb many ways: hot pot, skewers, stews, hand-pulled. Cuts vary widely in fat — loin and hind leg are leaner, ribs and belly are fatty. Lamb fat is fairly high in saturated fat, so 'which cut and how it's cooked' usually affects a meal's fat and calories more than 'lamb versus beef' does.

This island answers two common questions: what lamb actually supplies (next scene, its dense iron, B12, and zinc), and how to think about the 'can I even eat red meat' debate (the final scene, on IARC grading and moderation).

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