Welsh Lamb ‘Back to School Campaign’ – includes Welsh Lamb Burger Recipe
On 27th August 2015 we were blessed with National Burger Day (I love burgers!) and we managed to sneak a peek into our very own Prince William’s favourite snack, which is a Welsh Lamb burger topped with Snowdonia Cheese, bacon and a fried egg. You can find the link to the Prince’s favourite Welsh Burger recipe here, if you’re interested in recreating your own very own royal version.
Welsh Lamb, as delicious as it is, is not just for enjoying as a tasty treat. Welsh Lamb – and red meat in general – Is packed with Vitamin B12 and Iron, which is perfect for this time of year as our schoolchildren have just started school this month and these nutrients are perfect for enhancing their brain power.
So, Motherhood Diaries was provided with a packet of Welsh Lamb Mince to create a ‘Back to School’ dish that not only tasted like a real treat, but actually set the kids up with tons of nutrients for school. Click on the images below for the Welsh Lamb Burger Recipe, garnished with Tomato Chutney and a Side Salad.
Facts about Red meat and Iron by the Meat Advisory Panel
- Iron is essential to making haemoglobin in red blood cells, which means that it helps detoxify and remove foreign matter from the body.
- The healthy adult body contains 3 – 4g of iron, more than half of which is in the form of haemoglobin.
- Iron plays a major role in our immune system and is required for regulation of our energy metabolism, i.e. Iron makes us big and strong!
- Dietary iron, i.e. iron that we get from what we eat, plays a significant role in ensuring our iron levels stay up and regulated. This is because the majority of iron present in red meat is haemoglobin (haem) iron, which is absorbed well in the body.
- Dietary iron comes in two forms, haem iron from animal sources and non-haem iron from cereals fruits, pulses and vegetables.
- Approximately 15 – 35% of haem iron is absorbed in the intestine, compared with less than 10% of non-haem iron*.
- Tea containing flavonoids can actually reduce non-haem iron absorption.
- Iron absorption by the body can be improved by Vitamin C rich foods and other foods such as meat, poultry, fish, citrus fruits, fruit juices, green leafy vegetables and salad.
- Meat and meat products provide 17% of total dietary iron intake in the UK**.
Iron Deficiency Anaemia
- Iron deficiency is prevalent worldwide and iron is one of the three most important elements for general body health.
- If there is not enough iron in the body, a person could become anaemic, which means that the body’s ability to transport oxygen around the blood is reduced. This can cause a whole number of problems, including cardiovascular, respiratory, neural and muscular function.
- In children, iron-deficiency anaemia can delay and sometimes permanently impair, mental and motor development.
- Iron is, therefore, incredibly important in the diet of babies and children.
The National Diet and Nutrition Survey (NDNS)
- In the UK, average daily iron intakes from food*** are around 13mg for men and 10mg for women.
- Between 25 – 40% of women aged 19 – 49 years have iron intakes from food that are below the Lower Reference Nutrient Intake (LRNI)****
- The requirements for iron are higher in women of a reproductive age (due to menstrual losses) than in men and are also higher in adolescents than in adults.
- In the NDNS, 44-48% of girls aged 11 – 18 years have iron intakes below the LRNI, while 12 – 24% of children aged 1 ½ – 3 ½ had intakes below the LRNI**
Reference Nutrient Intakes (RNIs) for iron for children and adults
|Children||0-3 months (formula fed)||1.7mg/day|
|> 19 years||8.7mg/day|
|> 50 years||8.7mg/day|
Food Sources of Iron
Total iron content of selected foods (edible portion) McCance & Widdowson
|Calves liver, fried||12.2||Chocolate, plain||2.3|
|Cocoa powder||10.5||Eggs, chicken boiled||1.9|
|Cornflakes, fortified||7.9||Cubed lamb, grilled||1.8|
|Lambs liver, fried||7.7||Bread, white||1.6|
|Pork liver pate||6.4||Chocolate, milk||1.4|
|Lentils, green dried, boiled||3.5||Pork spare ribs, grilled||1.4|
|Apricots, semi-dried, as eaten||3.4||Lean pork tenderloin, grilled||1.3|
|Lean leg of lamb, roast||3.1||Lean pork leg, roasted||1.2|
|Sardines, in tomato sauce||2.9||Pork sausages, roasted||1.1|
|Lean braised beef||2.7||Broccoli, boiled||1.0|
|Red kidney beans, dried, boiled||2.5||Chicken, roast meat only, average||0.8|
|Lean beef rump steak, grilled||2.5||Salmon||0.8|
|Lean topside, roasted||2.5||Back bacon rashers, grilled||0.7|
|Beef burgers, grilled||2.5||Bananas||0.3|
|Soy sauce||2.4||Cod, fillet, baked||0.1|
* (BNF, 1995) BNF = British Nutrition Foundation. Task Force Report, Iron: nutritional and physiological significance. London, British Nutrition Foundation
** (Henderson et al., 2003) Henderson L, Gregory J, et al. (2003). The National Diet and Nutrition Survey: Adults Aged 19 – 64 years. Volume 2 Energy, protein, carbohydrate, fat and alcohol intake. London, The Stationery Office.
*** (NDNS 2000-01)
**** The Reference Nutrient Intake (RNI) is the amount of a nutrient that is enough to ensure that he need of nearly all of the population (97.5%) are being met. (Food – a fact of life, 2009)
*Motherhood Diaries was provided one packet of Welsh Lamb Mince for a paid recipe/review, but the recipe and opinions are 100% my own (with a bit of inspiration from BBC Good Food for their delicious _84466dc2_!) *
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