As a red meat, lamb inherently has a lot more iron than other protein sources like chicken or fish. Grass-fed lamb is a significant source of omega-3 fats, a nutrient whose adequacy in the diet is associated with decreased risk of inflammation and possibly with reduced risk of heart disease. In addition, the ratio of omega-3 to omega-6 fats is far better in grass-fed lamb than in the average U.S. diet. Lamb and beef have similar calories, total fat, protein, vitamin, and mineral content—but lamb (especially grass-fed lamb) is the winner when it comes to omega-3 fat content. Our lambs are raised on pasture and only eat grass and hay. They never get any antibiotic shots or any of the harmful vaccines!