816-Lancaster Farming, Saturday, September 28, 1991
Ten M
Questions
• Why is American lamb a
good value? Lamb has been refa
bricated to yield more versatile,
labor-saving cuts, thus making it
less labor-intensive, simpler and
more economical to prepare and
serve.
• To what kind of consumer
does American lamb appeal
most? Statistics show the lamb
consumer is young, affluent, well
educated and enjoys a variety of
new foods.
• Is American lamb a
“healthy” food? Yes. American
lamb has an excellent nutritional
profile, fitting in with the trend
toward lighter, leaner and health
ier foods. American lamb is also
nutrient dense, meaning it pro
vides a large share of nutrients for
relatively few calories. A three
ounce serving of lean lamb aver
ages only 176 calories and is a
good source of iron, protein, zinc,
niacin and B vitamins.
Only about 56 percent of the fat
in lamb is saturated, and the rest is
mono or polysaturated. A three
ounce serving of lamb contains
only 78 milligrams of cholesterol.
• Why do Americans prefer
domestic lamb over foreign
lamb? Primarily, because they
prefer the taste of American lamb.
American lamb has a milder and
more delicate flavor than foreign
lamb, often describes as “lambier”
or gamey in taste. American lamb
also is preferred because the cuts
are bigger and have a higher meat
to-bone ratio than foreign lamb.
• Is American lamb available
year-round? Yes, available year
round, lambs are produced in
every state in the nation, coming
to market in a steady stream. Pro
duction varies by less than 20 per
cent form the peak month to the
lowest production month. There
are more than 100,000 U.S. lamb
producers, dedicated to providing
a constant supply of fresh, high
quality lamb.
• What lamb cuts can I serve
other than racks and chops?
American lamb is available in a
variety of cuts to help create many
exciting menu and serving possi
bilities well beyond the traditional
rack and chop. Primal and supri
mal cuts come in single, chef
ready portions including bone-in
and bone-out shoulders, legs and
saddles as well as boneless Sarato
ga roll, boneless sirloin, tender
loin, kabob and stew cubes, dinner
ribs and Denver nbs.
• For what type of cuisine is
American lamb best suited?
Because it’s versatile, lamb is
compatible with almost any menu.
No longer just upscale dining,
ONO FIRE CO.
39th ANNUAL
DEITSCH
FERSAMMLING
• Ham & Turkey Dinner
• Entertainment By
Dolly, Molly & Guys
• Guest Speaker -
Elmer Kreiger
OCT. 12 - 7:00 PM
Cost $B.OO
For Tickets & Information Call:
717-865-4915
bst Asked
About Lamb
lamb fits into everyday eating and
many recipes require preparation
time of no more than 30 minutes.
Barbequed lamb ribs, lamb salad,
stir fried lamb and lamb stew are
less common ways to use lamb,
but work perfectly with today’s
eating styles. Discover the deli
cious and healthy contribution
lamb can make to traditional fare
whether ethnic or American dish
es. Lamb also works great for die
ters looking for an alternative
healthy, low calorie food high in
protein and iron.
• Does American lamb
require special seasonings or
cooking methods? No. Depend
ing on the cut and recipe, it can be
cooked using virtually any method
including broiling, roasting, brais
ing, barbequing, stir frying, saute
ing and stewing. Lazb does not
require special seasonings. While
it has a classic affinity for many
spices and herbs, it requires only
simple seasoning.
Lamb is best when cooked to an
internal temperature of 140 to 150
degrees F. Overcooking lamb a
common mistake, can diminish its
flavor and texture.
• Is lamb popular? Yes. Statis
tics show that food service con
sumption of lamb has increased
more than 50 percent in the past
five years. A separate study indi
cates that lamb is the second
fastest growing meat item in food
service.
• How does American lamb
fit in with future food trends?.
American lamb makes a perfect fit
in the return to simpler, more bas
ic ooking and classical dishes,
healthy and nutritional foods, sig
nature dishes and food indigenous
to America.
\ '
ABOUT THE NEW FAT SUB
STITUTES
The food industry has finally
manufactured a fat that passes
through your body without being
digested and without leaving a
calorie behind.
One of the new fat substitutes
introduced on the market is a syn
thetic material resistant to diges
tive enzymes. Proctor and Gamb
le's Olestra is a sucrose polyester
that cannot be broken apart by
human digestives juices.
Do not expect to find packages
of Olestra and other fat substitutes
on your favorite supermarket
shelves. These products will be
used exclusively by the food
industry to manufacture low-fat,
baked, fried, frozen and unheated
prepared foods.
Food processors introduced
more than 1,000 new reduced-fat
items in 1990, a 64 percent
increase over 1989. Most of these
new products are manufactured
using ingredients which duplicate
the features of fats and oils but do
not contribute as many calories.
Consumers can expect to pay
more for the products that contain
fat substitutes. But the health bene
fits may be worth it
On the average, Americans get
37 percent of their calories from
fat To reduce the risk of heart dis
ease and certain cancers, nutrition
experts recommend we restrict fat
to 30 percent of total calories con
sumed daily.
Low-fat products made with the
new fat substitutes may be more
palatable than reduced-fat food
items previously on the market
Manufacturers used to produce
low-fat products by incremental
reduction of fat content leading to
products such as light salad dress-
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430 Concrete Ave
Leola, PA
717-656-2016
FEATURING TRACTOR GUARD FOR
SCRAPING FEED LOT
Our Sales Tool Is A Satisfied Customer -
Call Us For Information!
WE WORK HARD FOR CUSTOMER SATISFACTION
By Doris Thomas
Lancaster Extension
Home Economist
ings and ready-to-eat desserts.
Now fat substitutes are used to
develop new products on an indivi
dual basis.
No single fat substitute will
work in all food products. A sub
stitute that contributes a good taste
to ice cream may not have the sta
bility to work in chocolate cake.
The food processor has to con-
Chocolate Milk Meets Kids ’ Needs
SOUTHAMPTON (Bucks Co.)
Children who drink chocolate
milk consume more milk (and
therefore calcium) than children
who drink unflavored milk,
according to a recent study con
ducted at New York University.
This study also found that kids
who drank chocolate milk “came
close to meeting their recom
mended calorie quota without get
ting too much fat in their diet.”
Fun and Exercise
Go Hand In Hand
While many adults look at
physical exercise as a task, adults
should be teaching children that
exercise is fun. Children have a
better chance of continuing exer
cise into their adult lives. Endur
ance, stomach strength, arm
strength and flexibility are all
important components of a child’s
exercise plan.
Back To School Means Back
To Regular Snacking
Children need calorie boosts
throughout the day to meet the
energy needs of their growing
bodies. Preschoolers are apt to
need both a morning and after
noon snack, while school-age
children tend to snack after school
and in the evening. Studies show
that 40 percent of all children
snack after school and SO percent
snack again at night Zanecosky
ESTABLISHED SINCE 1979
• AGRICULTURE * COMMERCIAL • RESIDENTIAL
WE
ORIGINATED
THE
CONCRETE
SYSTEM!
sider how the substitute will woik
in combination with other ingre
dients and how it contributes to fla
vor, appearance, storage, stability,
and ease of handling in the manu
facture of the product.
Most of the substitutes are
formed from "natural" ingredients
treated or modified in some way.
NutraSweet's Simplesse and
Kraft's Trailblazer are made from
modified milk or egg protein to
simulate the creaminess of fat.
Pfizer's Litesse Polydextrose is
made of dextrose and small
amounts of sorbitol and citric acid,
producing a bulking agent that can
partially replace fat.
All fat substitutes on the market
have been approved by the Food
and Drug Administration and are
safe to eat in moderation. But
whether they will be accepted by
the public or help promote health
ier diets remains to be seen.
states, “Older children are busy,
often going from school to ball
games or music lessons, so they
need nutritious take-along snacks.
Quick snacks, such as small con
tainers of yogurt,fresh fruit, string
cheese or cheese chunks fit the bill
for all ages.”
Bed, Breakfast
Workshop
MIDDLETOWN (Dauphin
Co.) The Penn State Coopera
tive Extension will be offering a
2-day workshop entitled “The
Inns and Outs of Bed and Break
fast” on October 2 and 9. at Penn
State Harrisburg in Middletown.
Sessions will last on both days
from 9:00 to 4:00. Business plan
ning, health sanitation, regula
tions, hospitality, market planning
promotion and insurance will be
covered. The session will also fea
ture a presentation on farm vaca
tion homes and a slide tour of
three local Bed and Breadfasts.
The
registration fee ($3O) covers
materials and lunches for both
days. For more information or
registration material, please con
tact the York County Extension
Office (717-757-9657)
- WORKING WITH
FARMERS WITH
CHESAPEAKE
BAY FUNDING ~
(S' High - SCS Approved)