Here are today’s five food facts about Lamb:
- Lamb, mutton, and hogget (UK, New Zealand and Australia) are the meat of domestic sheep. The meat of a sheep in its first year is lamb; that of a juvenile sheep older than 1 year is hogget; and the meat of an adult sheep is mutton.
- On average, a three ounce serving of lamb has only 175 calories and meets the Food and Drug Administration’s (FDA) definition for lean. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams or 3.5 ounces.
- The meat of a lamb is taken from the animal between one month and one year old, with a carcase (carcass in American English) weight of between 5.5 and 30 kilograms (12 and 65 lbs).
- This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries.
- Lamb should be stored in the refrigerator or freezer immediately after purchasing. Refrigerate fresh lamb at 40 degrees or below.
Today’s Food History
on this day in…
1660 Isaack B. Fubine of The Hague received a patent for macaroni.
(This fact is reported on many sites on the internet. No one has any further information listed, and I am in doubt as to its accuracy).
1873 Salmon Portland Chase died. He was Secretary of the Treasury under Abraham Lincoln, and later Chief Justice.
1947 The ‘Kraft Television Theater’ premiered on NBC TV
1953 The world record swordfish was caught in Chile: 1,182 pounds.
1987 Shelly Long, who played Diane Chambers, makes her final appearance as a regular on ‘Cheers.’