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This post includes a summary of a study published in the Journal of the American Geriatric Society 1987 Jun;35(6):496-502 and a recipe for grilled neck of lamb with roasted winter squash.
Study title and authors:
Antecedents of death in the men of a Veterans Administration nursing home.
Rudman D, Mattson DE, Nagraj HS, Caindec N, Rudman IW, Jackson DL.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3553287
This study investigated the correlation of different mortality predictors on death rates of 176 male residents living in a nursing home.
The study found that men with cholesterol less than or equal to 156 mg/dl (4.0 mmol/l) and hematocrit less than or equal to 41% died at a rate 42 times the rate of men with values above both thresholds.
Hematocrit refers to the percentage of the blood volume occupied by red blood cells. A low hematocrit count in the body is indicative of anemia or hemorrhage. There are many reasons behind anemia; the most common type is iron-deficiency anemia. Hematocrit levels can be increased through natural means such as intake of certain foods such as meat, particularly red meat and liver are good sources of iron. Iron from this food source is far better absorbed than other food sources of iron.
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Grilled Neck of Lamb with Roasted Winter Squash
Ingredients:
4 lean lamb neck fillets
Salt and freshly milled black pepper
1 small winter squash or pumpkin, peeled, deseeded and cut into 12 hearty wedges
1 large garlic clove, peeled and crushed
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| Food Mall: Neck of Lamb |
1.25ml/¼tsp ground mace
Pinch of cayenne pepper or dried chilli flakes
30ml/2tbsp olive oil
15g/½oz unsalted butter
For the Lamb Marinade:
2 garlic cloves, peeled and crushed
2 sprigs fresh rosemary, finely chopped
30ml/2tbsp dry white wine
30ml/2tbsp extra virgin olive oil
For the Dressing:
1 fresh bay leaf, very finely chopped
1 sprig of fresh thyme
1 garlic clove, peeled and crushed
2 shallots, peeled and finely chopped
1 small handful freshly chopped flat-leaf parsley
Grated zest of 1 lemon
4 anchovy fillets, drained and finely chopped
60ml/4tbsp extra virgin olive oil
Method:
1.To prepare the lamb marinade, in a small bowl mix all the ingredients together. Place the fillets in a large shallow dish, spoon over the marinade, cover and refrigerate for 2 hours, or overnight.
2.Prepare the dressing by mixing all the ingredients except the oil in a small bowl, season and then slacken the mixture with enough oil to give a nice spooning consistency and set aside for later.
3.Preheat the oven to Gas mark 9, 250°C, 450°F. Place the squash or pumpkin wedges in a large bowl and toss with the seasoning, garlic, mace, cayenne and oil. Tip out into a large roasting tin and arrange so they are all in one layer. Dot with the butter. Cook for 15 minutes then reduce the oven temperature to Gas mark 5, 190°C, 375°F, turn and cook for a further 10-15 minutes. They should have nice golden brown bits on the outside and be soft and squidgy on the inside.
4.Heat a large non-stick griddle or frying pan until really hot. Season the lamb with salt and pepper and cook for 5-10 minutes on each side, depending on how well done you want them, then transfer to a warm plate to rest for 5 minutes.
5.Place a few pieces of squash on each plate, slice each fillet into chunky slices and place half on and half off the squash. Add a tablespoon of dressing on top and serve with seasonal vegetables.
