Which season should you avoid eating lamb?

In general, there is no absolute restriction on when lamb can be consumed; the details are as follows:

Lamb is warm in nature and sweet in taste, with rich nutritional value. During early spring when chill remains, consuming lamb helps warm the body and dispel cold, enhancing resistance against lingering coldness. In summer, excessive heat easily depletes vital energy; moderate consumption of lamb can replenish protein and energy, and when paired with cooling ingredients, its warming properties can be balanced. In the dry autumn season, the iron, zinc, and other elements in lamb nourish the body and help relieve autumn fatigue. In winter, lamb is an excellent tonic food that strengthens the body's ability to withstand cold. The idea of seasonal restrictions on eating lamb is mostly a misconception—the key lies in appropriate portion size and dietary pairing, not the season itself. When consumed in moderation and balanced with other foods, lamb can fully deliver its nutritional benefits.

After eating lamb, attention should be paid to dietary balance: drink plenty of warm water to promote metabolism and consume fresh vegetables and fruits for vitamin intake. Cooking methods should be light, avoiding excessive oiliness that may burden digestion. If symptoms such as dry mouth occur, fruits like pears or watermelon can be eaten appropriately. For daily storage, lamb should be sealed and kept refrigerated, avoiding repeated freezing and thawing, to maintain freshness and hygiene—ensuring both delicious flavor and health benefits.