Posts tagged “lamb

May 7th is National Lamb Day!ūüźĎ

Posted on May 7, 2018

High-res version

Happy National Lamb Day!

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.

raw_lamb_cutlets_with_shredded_ginger_and_rosemary

  • 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.

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  • 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.

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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.’

May 7th is National Lamb Day!

Posted on May 7, 2017

High-res version

 

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.

 

raw_lamb_cutlets_with_shredded_ginger_and_rosemary

 

  • 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.

 

roast-lamb-828468_1920

 

  • 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).

 

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  • 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.

 

abstract-1238656_1920

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.’

Lamb

Posted on May 3, 2010

Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton. Meat from sheep features prominently in several of in the cuisines of the Mediterranean, for example in Greece; in North Africa and the Middle East; in the Basque culture, both in the Basque country of Europe and in the shepherding areas of the Western United States. In Northern Europe, mutton and lamb feaure in many traditional dishes, including those of the North Atlantic islands and of the United Kingdom, particularly in the western and northern uplands, Scotland and Wales). It is also very popular in Australia; to the extent that many Australians see…

  

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