Fact Sheets

Season 5, Ep 4 - Roast Lamb


·New Zealanders are eating around half as much lamb as they were 20 years ago.
·Annual Lamb Consumption Per Personin 1990 was 13.5 kgs.In 2010,it was 6.8 kgs.

·Lamb is easily our least favourite meat. We eat around three times more pork and bacon and four times more beef and poultry. Annual Meat Consumption Per PersonLamb - 6.8 kgs, Pork and Bacon - 19.7 kgs, Beef - 27.4 kgs, Poultry - 31.6 kgs.

·The cost of a leg of lamb in 1999 was $8.58 a kilo. By last year the cost per kilo was $18.56 - a rise of a 116% percent. This compares with the cost of beef, which has increased by 51%.

·Mutton comes from sheep over two years old, hogget from a sheep one to two years old and lamb from an animal slaughtered at less than a year old.

·Protein is important in bones and muscle, for transporting things around in the blood stream and also for enzymes.

·There are two types of iron, haem and non haem. Both can be found in roast lamb meal.

·Haem iron is better absorbed than non haem.

·Vegetables are rich in non haem. Haem iron is found in red meat, and in fish and poultry but in smaller amounts.

·In terms of iron, roast beef has 1.5 mg per slice, roast short cut lamb leg has 0.9 mg per slice, roast pork shoulder has 0.9 mg per slice, roast lamb shoulder has 0.5 mg per slice.

·One in six teenage girls are iron deficient.

·Women under 50 would need to have 4 cups of lamb a day to get their recommended daily intake of iron.

·In 1990 the national sheep flock numbered 60 million. Today it's approximately 32 million.

·Lamb production in 2011 was 346,000 tonnes. In 1990, it was 384,000 tonnes.

·DDT pesticide was introduced in the 1950s and was used until 1970 when it was banned.

·DDT exposure over a long period can cause cancer, liver damage and central nervous system and diabetes.

·The 2009 NZ Total Diet Study screened samples of lamb for residues of 240 agricultural chemicals. It only found DDT residues, but at 11 times lower levels than in 1991.

·In 2010, the World Cancer Research Fund linked red meat to colorectal cancer.

·The report recommends a dietary limit of 500 grams of red meat a week.

·Average red meat consumption per week: Women – 237g. Men – 518g.

How you roast vegetables has huge impact on their fat content. To reduce your fat content, try roasting your vegetables separately with some vegetable oil rather than in with the lamb.

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