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tributes to the B-vitamin requirements and to the mineral requirements of iron and phosphorus.
Selecting fresh lamb
When selecting fresh lamb, note the following qualities: The younger the animal, the smaller the carcass and its corresponding meat cuts; at retail, most cuts are uniform size. The younger the animal, the paler the fresh color. Flesh should be firm and fine-grained.
Marbling, which contributes to flavor and tenderness, is also an indication if increasing age. Fat surrounding the lean will be whiter in the young animal, with a firm texture and slightly waxy consistency.
95.3%