In the shop:

  • Request a lean cut when buying lamb and mutton.
  • Take a cooler bag with you when you buy meat to keep it cooler for longer.
  • Select meat last when shopping to ensure that it stays cold for as long as possible

At home:

  • Take meat home directly and place in the refrigerator.
  • Cook meat by sell-by date or within 3-4 days.
  • Never put cooked meat back into the same container where raw meat was in.
  • It is best to thaw frozen meat in the refrigerator to prevent bacterial growth. If kept in the refrigerator, meat can safely be refrozen for later use.
  • Before meal preparation, ensure that all surfaces, utensils and hands are clean to avoid contamination.

When cooking:

  • Cut visible fat from meat before preparation.
  • Avoid adding any fat during food preparation and use cooking spray to prevent sticking.

Lamb is a nutrient dense food. It provides good quality protein, the vital mineral such as zinc, iron and magnesium, as well as the B group vitamins: B6, B12, Niacin (B3), Riboflavin (B2) and Thiamin (B1). It also contributes to the intake of selenium, magnesium, phosphorus and potassium in our diets.

  • Iron deficiency is the most common nutritional deficiency in the world, especially in developing countries such as South Africa. Lean lamb is a good source of iron in the diet. Iron is an essential mineral to good health. It has a diverse range of functions, including transport of oxygen in the blood; children can have significant and permanent effects on brain development, particularly in infants under 24 months of age.
  • Trimmed of visible fat, lean lamb contains about 10g or less of fat per 100g and can be included in low fat diets.

Reference: www.healthymeat.co.za

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28 Sep 2012
September 28, 2012

Sweet and Sour Kebabs

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Ingredients
500g Leg of lamb, cut into 2,5cm cubes
Wooden or metal skewers
200g (about 18) peppadews
1 pineapple, peeled and cut into wedges
1 green pepper, seeded and cut into cubes

Basting
80ml (1/3 cup) peppadew syrup
15ml (1 Tbsp) honey
15ml (1 Tbsp) light brown sugar
15ml (1 Tbsp) lemon juice
Salt and freshly ground black pepper to taste

  1. Thread the lamb onto skewers, alternating with the peppadews, pineapple wedges and green peppers.
  2. Basting: Mix all the ingredients together.
  3. Arrange kebabs on a grill rack over and oven pan and place under a preheated grill for about 7 minutes per side. Alternatively grill over moderate – hot coals. Turn frequently and baste with sauce while grilling. Serve immediately.

Variation: Add peeled, halved pickling onions.

Reference: www.healthymeat.co.za

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