Today's Pick - Australian Lamb

My store features Australian Lamb this month until April. Today, I want to share some "nutritional information" about lamb, why is it good for our body, and of course a tempting LAMB RECIPE...I also want you to share how a lamb dish made your dining experience memorable, send me a letter at any of my store and you can get a chance to win Restaurant Gift Certificate from Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant, or I'm Angus Steakhouse...Friends, read on...

Australian lamb is a naturally, nutrient-dense food packed full of essential nutrients for vitality.
The vitamin B12 in lamb is great for the nervous system; iron helps carry oxygen to the muscles for energy and is important for brain performance, especially for memory and concentration. The zinc in lamb is essential for our immune system, and the protein is great for growing bodies. Protein is also valuable if you’re watching your weight; it helps you feel satisfied longer.
For instance, a 3 oz. serving of grilled lamb leg steak provides 26% of your daily iron needs, 33% of your daily zinc needs and 108% of your daily niacin needs (based on the RDA [Recommended Dietary Allowances]).
Australian lamb is lean and low in cholesterol compared to other animal proteins. In fact, half of the fat in lamb is mono-unsaturated, the same type of fatty acids found in olive oil. For instance, a 3oz serving of topside lamb steak has only 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.
Australian lamb is an all-natural product — no artificial additives are used in production. Australian lambs are naturally raised on lush green pastureland. Australian lamb's sweet and mild taste is a result of Australia’s clean, pure environment.
• Lamb is a valuable source of protein, minerals and B-group vitamins including niacin, thiamin and riboflavin.
• A 3 ounce serving of grilled lamb leg steak provides 26 percent of iron, 33 percent of zinc and 108 percent of niacin RDI.
• Lamb is lean and low in cholesterol compared to other animal proteins.*
• 50 percent of the fat in lamb is mono-unsaturated.
• 3 ounce serving of topside lamb steak has 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.
• Lamb provides two times more iron than chicken or pork and six times more than fish.
* Data Source; USDA, 1999 Nutrient Database for Standard Reference, Supplementary Data on Australian Lamb, pages 147 to 246.


FEATURED RECIPE: BRAISED AUSTRALIAN LAMB SHANK IN CHIANTI WITH FONTINA MASHED POTATOES AND VEGGIES



INGREDIENTS (for 4)
Lamb Shanks
4 lamb fore shanks frenched
20 gm butter
2 onions sliced
6 garlic gloves
4 roman tomatoes peeled and seeded
80 gm peeled cubed carrot
50 gm celery in cubes
4 dl Chianti wine
4 dl lamb stock
fresh herbs, rosemary oregano, thyme
freshly ground salt and pepper

Fontina Mash
400 gm peeled potatoes
150 gm Fontina cheese
1 dl cream
salt, nutmeg & pepper

METHOD
Lamb Shanks
1. Trim excess fat from the shanks, season with salt & pepper and sear in hot pan until golden brown. Remove from pan.
2. Add the butter, sweat the onions garlic and vegetables. Then add the tomatoes and deglaze with the Chianti wine. Reduce slightly and add some lamb stock, fresh herbs and seared lamb shank. Cover and simmer for about 2 hours, or until done.
3. Remove the shank, strain the sauce and season to taste.

Fontina Mash
1. Boil the potatoes in water with a little salt until soft.
2. Drain the water and mash the potatoes with a fork.
3. Add the grated Fontina cheese, cream and mix well.
4. Season with nutmeg, salt & pepper.

PRESENTATION
Place the Fontina mash in the middle of a hot plate. Place the braised lamb shank over the mash. Arrange some vegetables and spoon the sauce around.

Okay, if in case you had a chance to cook and experience this lamb recipe, let me know your story...Send me a letter about your story from now until April 30, 2009 and you can get a chance to win P3,000 worth of Restaurant Gift Certificate from Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant or I'm Angus Steakhouse... Keep your letters coming!

Promo Mechanics:

1. Customers of Santis Delicatessen, Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant, and I’m Angus Steakhouse are encouraged to write a letter to Mr. Santis on how a lamb dish made their dining experience more memorable.
2. The letter can either be a dining experience from a restaurant or a home dining experience.
3. The customer must use the “stationery” provided in each Santis Deli / Restaurant for their entry. The entry must have the customer’s name, address, e-mail address, contact number and signature.
4. The entry must be dropped in the drop boxes at any Santis Deli branch or given to the reception area of Carpaccio Ristorante, Chesa Bianca Swiss Restaurant and I’m Angus Steakhouse.
5. Promo duration is from March 10 to April 30, 2009.
6. Entries will be judged according to the relevance of the lamb dish in the dining experience.
7. There will be three major winners of P3,000 of restaurant Gift Certificate from Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant, or I’m Angus Steakhouse. There will also be 10 winners of Lamb Stuffed toy.
8. Winners will be notified via registered mail, e-mail and phone call.
9. Winners must claim their prizes at Santis Delicatessen head office, 7431 Yakal Street, San Antonio Village Makati City.
10. Upon claiming of prize, a winner must present the registered mail and a valid ID (SSS, passport,TIN or company ID)