Lean lamb fillets

Lean lamb steaks refer to thin cuts with no excess fat from young lamb meat. This ingredient is valued in cooking for its tender texture, delicate flavor, and versatility for quick preparations such as grilling, broiling, or sautéing.

Origin: Lamb is meat obtained from young sheep, generally under one year old, and its consumption has a long tradition in various cuisines around the world, especially in the Mediterranean, Middle East, and parts of Europe. Lean steaks are cut from the prime areas, such as the leg or loin, seeking a balance between flavor and low-fat content.

Properties: Lean lamb steaks are an excellent source of high-quality protein, B vitamins (such as B12 and niacin), and essential minerals like zinc, iron, and phosphorus. Their low-fat content makes them a suitable option for balanced diets that require limiting saturated fat intake. Additionally, they provide a distinctive flavor that enriches various dishes without being heavy.

Synonyms in Latin American Spanish: although the most common term is "filetes magros de cordero," in some countries, they may be found under names such as bistec de cordero, chuletas magras de cordero (when including bone), or simply cortes magros de cordero. It is important to note that in many places, "cordero" may be interchanged with "borrego" or "lechal," although these terms can refer to specific ages or types of sheep.