One thing people always seem surprised to hear is that I eat meat…
First of all, I grew up on a farm in Western Australia where eating anything but was never an option. Secondly, and nutritionally talking, I know how amazing (local and ethically sourced) meat is for my body, especially while being pregnant – and red meat is certainly on top of that list.
While some may gasp at this statement… (sorry vegans) I promote healthy and balanced eating and consuming what works for your body type. For most, that ‘balance’ needs to include a little fish, chicken, pork, lamb and beef in addition to vegetarian sourced protein – which I also absolutely advocate consuming as well.
However, with the rise of Insta famed gals declaring they’ve cut red meat to lose weight, there’s also been a rise in misguided and uneducated information that usually accompanies their #abs bikini shot.
So let’s clear a few things up.
First of all, red meat is not going to make you fat. You may be surprised to learn that beef and lamb, trimmed of all visible fat has less than 4% saturated fat and earns the Heart Foundation tick of approval and is more nutrient dense than other proteins (including chicken and fish!).
Now I’m not suggesting you eat it every day, but enjoying it 3-4 times a week is going to give you a bunch of goodness including zinc, protein, omega 3, vitamin B12 and importantly, easily absorbed iron.
Why is iron so important? Well, if you’re a female reading this (high five girlfriend) you might find it surprising to read that 1 in 5 Australian women suffer from some form of iron deficiency. Our actual iron requirements increase by 88% from 14 years of age, and many women find it difficult to meet high iron requirements, especially if they’re limiting their red meat intake.
Good news, you don’t have to fully commit to a Paleo diet and eat meat at every meal (which a Paleo diet doesn’t require FYI) but instead look to include a variety of food groups that are good sources of iron. Check out my previous post here which talks in more detail around iron, plus all the different sources there are, so you can mix it up.
Now need some inspiration to get cooking? Then this little number will have you covered. It serves 4, but good luck saving some for leftovers the next day!
Dukkah spiced lamb with rocket & feta salad
Prep time: 10 mins
Cook time: 1 hour
800g lamb leg steaks; trimmed of fat
1ó tbsp olive oil
4 tbsp dukkah
150g rocket leaves
1 avocado, sliced
75g reduced fat
feta cheese, crumbled
Juice of half a lemon
Roasted sweet potato and
pumpkin, to serve
1. Brush the lamb with 2 tsp of the oil and cook on high on a barbecue or chargrill pan until cooked to your liking. Remove from the heat, cover with foil and allow to rest for 10 minutes.
2. Toss rested lamb steaks in dukkah ensuring an even coating on both sides.
3. Place the rocket, avocado, feta, and remaining oil in a large bowl and toss to combine. Add lemon juice to taste.
4. Serve the lamb steaks with the rocket and feta salad and roasted sweet potato and pumpkin.
ALTERNATIVE: Substitute dukkah for a spice mix. Dukkah is an Egyptian nut based spice blend. You can find it in delis or the spice section of bigger supermarkets
If you are after some other tasty recipes head to beefandlamb.com.au for some inspiration.