THE DORPER DIFFERENCE
Where did the dorper come from?
The Dorper is a South African BREED developed in the 1930's from the Dorset Horn and Blackheaded Persian. DORPER SHEEP WERE BRED for the arid extensive regions of South Africa.
EXPERIENCE IT FOR YOURSELF.
Dorpers sheep are highly regarded as a prime lamb producing breed as they are fast maturing with the ability to produce a high-quality carcass with excellent conformation and fat distribution. Dorper thrive in climates similar to those found on our ranches in central Texas. Dorper sheep are also natural shedders and they are attractive to local producers because shearing and mulesing requirements are minimal. They are non-selective grazers and adapt well to a range of Texas conditions. Since the Dorper does not produce wool, it does not need to be sheared. Shearing is stressful and some of the time produces cuts and or other injury. The Dorper’s ability to thrive in the rocky bare land also helps keep their teeth and hoofs worn down naturally.
FLAVOR LIKE NO OTHER.
Dorper sheep are bred for meat, not wool, so they do not produce lanolin which gives wool lamb it’s gamey flavor. Experience THE DORPER DIFFERENCE and learn for yourself what makes this meat so mild, delicate and delicious! Dorper lamb can be prepared and cooked any way you would normally treat beef or comparable protein. We believe in keeping your ingredient list to a minimum as to preserve the integrity of the meat. It is certainly something to be desired.
Dorper is to lamb as Wagyu is to beef.
BENEFITS OF EATING LAMB
POTENTIAL SUPPORT FOR HEART HEALTH
• Lamb is commonly included as a meat consumed in Mediterranean diets, which have repeatedly been shown to help lower risk of cardiovascular disease.
•. 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.
•. Conjugated linoleic acid (CLA) is found in variable amounts in grass-fed lamb. Increased intake of this nutrient has been associated with reduced inflammation and reduced body fat in some, but not all, research.
•. About 40% of the fat in grass-fed lamb comes from oleic acid, a monounsaturated fat. This type of fat (for which extra-virgin olive oil is lauded) has been associated with decreased risk of heart disease.
•. Grass-fed lamb is a very good source of selenium and a good source of zinc. Healthy intake of these minerals is a protective factor against oxidative stress because they are co-factors in important antioxidant enzyme systems.
Five Important Health Benefits of Lamb Meat
1. Lamb Meat – A Fantastic Source of Iron
As a red meat, lamb inherently has a lot more iron than other protein sources like chicken or fish. In addition, since lamb is an animal source of iron, it contains heme iron rather than the non-heme iron found in plants. Heme iron is the more absorbable form of iron so consuming red meat like lamb can help to improve and prevent iron deficiency and anemia symptoms.
2. A Vitamin B Powerhouse
The National Institute of Health’s Dietary Office estimates that somewhere between 1.5% to 15 % of people in the U.S. are deficient in vitamin B12. Other studies, like one published by the American Journal of Clinical Nutrition in 2000, indicate that this number might be even higher, with up to 39% of the population possibly suffering from a vitamin B12 deficiency. Lamb is an awesome source of B12, just 3 ounces of lamb meat will provide half of most people’s daily B12 requirements.
But that’s not all — lamb is also loaded with other essential B vitamins, including vitamin B6, niacin (vitamin B3), riboflavin (vitamin B2) and pantothenic acid (vitamin B5). Vitamin B12 as well as these other B vitamins help our nervous systems function as they should, and ensure that the actual nerve cells are in a healthy state.
3. A Way to Boost Your Immune System
Lamb is loaded with immune-boosting zinc, just 3 ounces of lamb contains 4.4 mg zinc which is 30% of our daily value. Zinc is absolutely essential to optimal immune health, along with wound healing, DNA and protein synthesis, as well as growth and development in children.
4. Anti-Inflammatory Assets
Lamb does contain fat, but a significant portion of that fat is anti-inflammatory omega-3 fatty acids. Grass-fed lamb meat provides its consumers with conjugated linoleic acid (CLA). CLA has been shown to help aid fat loss and improve lean muscle mass.
5. A Healthy Source of Protein
Lamb is loaded with vital proteins, just one 3 ounce serving of lamb meat contains over 23 grams of protein. Protein does so much for the body, including providing it with slow-burning, sustainable fuel. It also helps your body build, repair and maintain muscle mass.
There are a lot of ways to use and cook lamb meat. Many fans of lamb really love lamb loin chops, which are said to be one of the most tender cuts of lamb meat. In the culinary world, lamb loin chops are sometimes referred to as “the porterhouse steak of the lamb” to give you a beef comparison.
REFERENCES
George Mateljan. (March 30, 2020) Lamb, grass-fed. Retrieved from www.whfoods.com/genpage.php?tname=foodspice&dbid=117
Annette Weinberger. (June 11, 2017) Why Lamb is a smart choice. Retrieved from www.cafeevergreen.net/is-lamb-meat-a-healthier-red-meat/
WHAT MAKES OUR LAMB DIFFERENT?