MoodBytes lamb dish at KAUST WEP
The lamb was cooked in vacuum bags on 76°C (to keep more of its taste and nutrients) for 15 hours.
Even farmed in lowlands, each kg of lamb meat sent 10.85 times more CO2-equivalent greenhouse gases to the atmosphere. (mean values from this study)
It was grown near Dubai, which means a cargo truck emitted 125 kg of CO2 to the atmosphere.
