Lamb is one of the traditional meats in China. The lamb is tender and contains high protein and rich vitamins. Less fat and cholesterol than pork and beef. Each 100 grams of mutton contains 4 grams of fat, protein 18 grams, heat 109 kcal, carbohydrate 2 grams, potassium 108 milligrams, ash 0.7 grams, magnesium 9 milligrams, sodium 92 milligrams, iron 2.3 milligrams, calcium 12 milligrams, zinc 2.14 milligrams , Phosphorus 145 mg, manganese 0.08 mg, copper 0.12 mg, vitamin A 16 mg, selenium 6.18 mg, vitamin E 0.53 mg. In the "Compendium of Materia Medica," it is known as a warm supplement supplementing Yuanyang Qi and blood. It can remove moisture, avoid cold and warm the stomach. Therefore, lamb has always been regarded as one of the important foods for tonic. In winter, it can receive the double effect of tonic and cold-proof. Chinese medicine believes that there is also the role of kidney yang.

Lamb contains high protein and rich vitamins. The protein content is high, nitrogen content is more than 20%, calcium, phosphorus and other minerals are rich in content, similar to medium-grade beef, and higher than pork and sheep meat. It contains essential amino acids such as lysine, arginine, histidine and serine higher than beef, pork and chicken. Lamb has low cholesterol. In many meats, lamb has the lowest cholesterol content. Lamb's fat is not easily absorbed, and lamb is not easy to gain weight. Lamb meat is delicate and easily digested. Eating more lamb can improve physical fitness and increase disease resistance. Lamb has anti-cancer effects. According to reports, Swiss scientists found that there is an anti-cancer substance in the body of cattle and sheep. This fatty acid, called CLA, has a significant effect on the treatment of cancer.

As the saying goes: “Gourmet must be equipped with beautiful utensils, and medicine is not as good as dietetic therapy”. Mutton is warm, qi and nourishing yin, warm tonic, and appetizing and healthy. In the “Compendium of Materia Medica”, it is called Yuanyang qi and blood. Warm tonic. Whether it is winter or summer, people can eat more lamb at the right time to get rid of the cold and avoid cold and warm stomach.

The fat melting point of the sheep is 47 degrees. Because human body temperature is 37 degrees, it is not absorbed by the body when it is eaten, so it is not easy to get fat. Lamb meat is delicate and easily digested. Eating more lamb can improve physical fitness and increase disease resistance. So now people often say: "If you want to live long, eat lamb."

According to reports, a few days ago, Swiss scientists discovered that there is an anti-cancer substance in the body of cattle and sheep. This fatty acid, called CLA, has a significant effect on the treatment of cancer. Scientists at an animal research institute in Freiburg, Switzerland, after years of research, discovered the unique properties of CLA. Through tests on mice and human cells, scientists have discovered that under the influence of CLA, cancer cell growth is inhibited and gradually reduced, and this effect has obvious effects on the treatment of skin cancer, colon cancer, and breast cancer. Experts pointed out that CLA substances mainly exist in meat and dairy products, and the CLA content in ruminants such as cattle and goats is much higher than that in pigs and chickens. The trial also showed that CLA content was higher in animals that stocked on grasslands.

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