For people on a high-protein diet, such as patients undergoing weight loss surgery, grilled lamb is an excellent source of protein, low in fat, and rich in minerals and nutrients. Marinating lamb early in the day before grilling produces a tasty and flavorful protein that the whole family can enjoy.
Lamb is the most consumed animal protein in the world. In fact, humans have spent the last 1,000 years obtaining the proper seasonings and cooking technique. Lamb is a staple food in the southern hemisphere, the most famous in New Zealand. Africa, India, and the Mediterranean countries have unique methods of preparing and enjoying lamb. According to George Mateljan of The World’s Healthiest Food, “Americans eat a fraction of the amount of lamb that is consumed in many other countries in the world. And that’s a shame, as this red meat is very healthy and extremely delicious, it has a Very tender flavor and buttery quality. “
Boneless leg of lamb is widely available today for a reasonable price. It can be prepared simply in the Mediterranean tradition with a marinade of Provencal herbs and olive oil. This sodium-free herbal blend contains rosemary, thyme, savory, lavender, and other seasonings. I combine 2 tablespoons of Provencal herbs with 1/4 cup of olive oil and rub the lamb with the mixture early in the day, then wrap tightly in plastic wrap and refrigerate until roast time. I also toss chunks of onion and summer squash (zucchini) with the same mixture of olive oil and Provencal herbs to grill after the lamb is done and resting to allow the proteins to loosen and fill with juices. natural. Lamb and vegetables are a complete meal, although some may enjoy grilled toasted pita bread as a side.
A 4-ounce serving of lamb and 3-4 bites of roasted vegetables will be more than enough to satisfy most weight loss surgery patients. A 4-ounce (114-gram) serving of lamb contains 229 calories and 30 grams of protein. Lamb is a rich source of tryptophan, a valuable amino acid most famous for inducing sleep. More importantly, lamb is an excellent source of selenium, vitamin B12, niacin, zinc, and phosphorus.
The USDA recommends, for safety reasons, that lamb be cooked to medium rare, indicated by an internal temperature of 145 degrees Fahrenheit. Old-school cooks generally overcook lamb, which is often called “gray lamb.” Lamb tastes best when hot as this softens the fatty or “lamb” flavor that is often off the palate. A sweet fruit chutney or sauce or the classic mint jelly is a welcome side to the lamb.
To determine their dietary protein needs, a person must multiply their body weight in pounds by 36, the sum of which is the number of grams of protein needed per day. Most bariatric nutritionists recommend 60-105 grams per day of protein intake for their patients. Always check with your surgical center for specific recommendations.