The CLA in Lamb Chop Recipes Fights Cancer
Introducing lamb chop recipes with CLA, nature's premier cancer-fighting agent. Lamb has more cancer- fighting CLA (conjugated linoleic acid) than any other meat! Even more than milk. A lamb chop recipe with CLA is the most powerful anti-carcinogen among all naturally occurring substances.
(Hold everything--I just read of a researcher in Western Australia who makes the astonishing claim that kangaroo meat has even more CLA than lamb. Anyone tried kangaroo meat lately? This may or may not be valid. The report has not been verified and the research has not been replicated, so for now we'll stick with the claim that lamb is the premier producer of CLA, the cancer-fighting substance.) Here are the facts.
CLA Content of Meat in grams per 100 grams of Fat:
The source of this research is Chin, S.F. et al and was published in The Journal of Food Composition Analysis, 5;185-197.
There's more good news. Research shows that even these small amounts--easily attainable in normal human food portions--are so powerful they can prevent and halt the growth of cancerous tumors. CLA is especially effective in fighting breast and prostate cancer, yet is also effective against many other types of cancer. When you feed your family lamb chop recipes from grassfed lamb, you are shoring up their defenses against cancer and other diseases.
The good news keeps coming! The CLA content listed above is for conventionally raised lamb, not pasture raised. Pasture-finished lamb has 2-3 times more CLA than grain-finished lamb. Lambs are nearly always fed a grain diet to gain weight just prior to slaughter. This means you could be getting approximately 1.68 grams of CLA in every 100 grams of fat in a grassfed lamb chop recipe. More than enough to fight and prevent cancerous tumors.
Simple Lamb Chop Recipe
4 grassfed lamb chops, 1 inch thick
Salt and pepper to taste
1 tsp thyme
1 tsp oregano
1 tsp rosemary
Season chops with a mixture made by combining salt, pepper, thyme, oregano, and rosemary.
Grill 6 inches from hot coals or broil 4 inches from heat source for approximately 5 minutes on each side, or until medium rare.
Meat should be pink inside.
Yield for Simple Lamb Chop Recipe: 4
Cranberry Orange Lamb Chops
4 grassfed lamb chops
1 Tbsp grassfed butter
1 cup cranberry sauce
1/2 tsp salt
1/2 cup seedless raisins (optional)
1 can (11 oz.) Mandarin orange sections, drained
Heat grassfed butter in skillet, brown chops on both sides. Add cranberry sauce; sprinkle salt over top.
Cover and simmer 20 minutes, stirring occasionally.
Add raisins and oranges; cover and simmer additional 10 minutes or until chops are fork tender.
Stuffed Lamb Chops
6 grassfed lamb chops (1 1/2 inches thick)
1/2 cup grassfed butter
1/4 cup chopped celery
2 Tbsp finely chopped onion
2 cups of soft bread crumbs
1/2 tsp salt
1 tsp grated lemon rind
2 Tbsp lemon juice
2 Tbsp chopped parsley
With a small sharp knife split the chops through the middle from the outer edge to the bone, leaving the meat attached to the bone.
Melt the butter in a heavy pan (do not brown), saute the celery and onion in the butter, over medium heat, for five minutes.
Add remaining ingredients and combine thoroughly.
Pile the stuffing in even portions on one side of each chop. Fold over and place chops in a shallow baking dish.
Roast in pre-heated 350° F oven uncovered, for 30 minutes.
Season with salt and pepper.
Turn chops, season other side and continue roasting carefully for about 20 to 30 minutes or until chops are tender.
Touch of Dill Lamb Chops
4 grassfed lamb chops (1/2 inch thick)
1 Tbsp grassfed butter
1 can (10 oz.) condensed cream of celery soup
1/2 cup water
1 tsp ground dill seed
Heat butter in skillet, brown chops on both sides.
Add soup, water, dill seed. Blend well; simmer 35-40 minute, stirring occasionally until chops are fork tender.
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