Archives for: February 2005, 11
I have never eaten rack of lamb, but I've read complimentary posts about it on this website and I've heard it enthusiastically advertised by fancy restaurants. The other day I was browsing at the meat counter where I buy leg of lamb, and a rack of lamb caught my eye. Always on the lookout for something new, I picked it up.
I saw fatâ€¦and bonesâ€¦and more fat. I turned the package thinking there must be meat in there somewhere; but I couldn't see it. Here was a point of potential conflict between the BTD which rates lamb as beneficial for Type Os and other nutritional evidence that supports a lower fat diet.
I have the same difficulty when I look at highly marbled beef. I just can't believe that all that fat is good for me. I buy leaner roasts, like eye-of-round. I buy extra lean or super lean ground beef. I trim the fat off round steak and other cuts of beef before I cook them. The leg of lamb I buy is quite lean. The butcher probably trims it when he de-bones it.
I turned the rack of lamb over again. The urge for something new to eat was overruled by an instinct to stay away from so much fat.
At home I pulled Live Right for Your Type off the shelf to see if it dealt with high fat meats. There under Type O Meat and Poultry was this sentence, "Choose only the best quality, chemical- and pesticide-free low-fat meats." Good, there is no conflict after all. The BTD and dietitians agree that lean is better.
I suppose the only chance I will ever have to try rack of lamb is if someday I am at a fancy dinner and am given the choice of rack of lamb or pork tenderloin. Until then, I will keep to lean cuts of meat.