Lamb is a firm favourite in the UK. It’s succulent, versatile and delicious. These are exactly the kind of words sure to set alarm bells ringing for anyone who is watching their weight.
But lamb needn’t be a guilty pleasure, as Jenny Barber, nutritionist for Slimming World, explains: “Lamb can be a really great option for anyone trying to eat healthily. There’s less marbling within lamb than beef so it’s possible to remove the visible fat quite easily and you’re left with a really lean cut.”
That cut might be light on fat but it is mightily nutritious, adds Barber. “It’s packed full of vitamins and minerals too, especially zinc and B vitamins which are good for the immune system and for helping the body release energy from food.”
On top of that, lamb’s a versatile dish with loads of recipe options to choose from. We asked some of the UK’s big names in slimming for some of their best lamb recipes. Here are five of our favourites.
SCOTTISH SLIMMERS LINGUINE WITH LAMB & SPRING VEG
Time: 20 minutes
This fresh, delicious dish from Scottish Slimmers is not only easy to make, it also comes in at just 16 Scottish Slimmers Checks and 10 grammes of fat per serving.
100g linguine or tagliatelle
200g lean stir-fry lamb or leg of lamb cut into strips
1 medium courgette, thinly sliced
85g frozen peas or petit pois, defrosted
salt and pepper
2 tsp olive oil
1 tbsp mint sauce
1 tbsp runny honey
Cook pasta in lightly salted boiling water until just tender. Drain.
Spray a non-stick pan or wok with oil and heat. Add the lamb and cook 3-4 minutes, stirring frequently. Add the courgettes and stir-fry 3-4 minutes more. Add the peas and stir-fry 1-2 minutes. Season with salt and pepper.
Mix together the oil, mint sauce and honey. Stir into the lamb and vegetables. Stir in the drained pasta and mix well.
Serve half to each person.
SCOTTISH SLIMMERS STIR-FRIED LAMB WITH NOODLES
Time: 20 minutes
Give your lamb an Asian flavour with this delicious Scottish Slimmers noodle recipe. Each serving comes in at just 15 Scottish Slimmers Checks.
115g/4oz Chinese egg noodles (dry weight)
175g/6oz lean lamb leg or fillet, fat removed, cut into strips
2.5cm/1 in piece fresh root ginger, peeled and chopped
2 garlic cloves, crushed
1 red pepper, de-seeded and thinly sliced
2 spring onions, sliced diagonally
225g/8oz shiitake or large field mushrooms, thinly sliced
1 tbsp dark soy sauce
1 tbsp Hoi Sin sauce
garnish coriander leaves or flat-leaf parsley, torn
Cook the noodles in a large pan of boiling salted water for 4-5 minutes, until tender. Drain well in a colander.
Spray a wok or deep frying pan with oil and place over a high heat. When it is really hot, add the lamb strips and stir-fry for 2 minutes, until browned all over.
Add the ginger, garlic, red pepper, spring onions and mushrooms to the wok, and then continue stir-frying for about 2-3 minutes, until the pepper is bright and softened.
Stir in the soy and Hoi Sin sauces, and add the drained egg noodles to the wok.
Toss the mixture gently until everything is lightly coated in the sauce.
Serve immediately, scattered with torn coriander leaves or parsley, with some stir-fried pak choi or winter greens tossed with garlic and ginger.
For more recipes from Scottish Slimmers, visit www.scottishslimmers.com
• This article was produced in partnership with Quality Meat Scotland