“The lamb is a protein rich meat bringing a high biological value. In the same way, lamb meat has a very interesting vitamin contribution, highlighting the presence of vitamins from the B group, such as vitamin B12, or B6 on a lesser extent. The lamb also has an important contribution of minerals, among which can be highlighted the iron, zinc or phosphorus.
The main disadvantage of the lamb meat is its high fat content, one of the animals with the highest body fat, so the best advice is to moderate its consumption. People with cardiovascular disease, high triglycerides or cholesterol, should regard the consumption of lamb meat, due to the abundance of these saturated fatty acids. Obese people who follow a low calorie diet also have to limit the lamb meat intake.
However, the fat in chops with or without bone and the ribs can easily be removed before or after cooking. Thus, the saturated fat, cholesterol and calories contribution is considerably reduced and can continue to enjoy this delicious food.” Article from the website alimentos.org (In Spanish).