Know what’s on your plate
Lamb
Calories & nutrition facts
mechanically separated, raw
Nutrition facts
Per 100 g% DV- Calories 276 kcal —
- Protein 15 g 30%
- Carbohydrate 0 g 0%
- Fat 24 g 30%
- Saturated fat 12 g 59%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 59 mg 3%
- Cholesterol 213 mg 71%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.23 mg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 2.5 mg 16%
- Vitamin B6 0.11 mg 6%
- Folate (B9) 5 µg 1%
- Vitamin B12 2.6 µg 107%
Minerals
- Calcium 162 mg 12%
- Iron 5.9 mg 33%
- Magnesium 18 mg 4%
- Phosphorus 337 mg 27%
- Potassium 288 mg 6%
- Zinc 3.7 mg 34%
- Copper 0.06 mg 6%
- Manganese 0.01 mg 1%
- Selenium 20.1 µg 37%
Similar foods
- Lamb chopraw, average262 kcal / 100 g
- Ground lambraw282 kcal / 100 g
- Minced lambraw218 kcal / 100 g
- Lamb loinseparable lean only, trimmed to 1/4" fat, choice, raw143 kcal / 100 g
- Lamb roastlean, raw117 kcal / 100 g
- Sheeplean only, raw121 kcal / 100 g
- Sheep meattendons coarsly removed, raw181 kcal / 100 g
- Goatraw109 kcal / 100 g
- Muttonall cuts, separable fat, raw603 kcal / 100 g
- Mutton meatraw137 kcal / 100 g
Questions about Lamb
How much lamb should you serve per person?
Allow about 150–200 g of boneless raw lamb per adult, or 250–300 g for a bone-in chop or joint; reduce the amount if you are serving several substantial sides.
How do you roast a leg of lamb without drying it out?
Bring it towards room temperature while the oven heats, rub with oil, salt, garlic and rosemary, then roast at 200 °C for about 20 minutes per 500 g for pink meat, or 25 minutes per 500 g for well done. Rest it loosely covered for 15–20 minutes before carving.
What temperature should lamb reach when cooked?
For a whole joint or chop, use a meat thermometer in the thickest part, away from bone: about 60 °C for medium-rare, 65 °C for medium and 70 °C for well done. Cook minced lamb thoroughly to 75 °C at the centre.
How long can you keep raw lamb in the fridge or freezer?
Keep raw lamb covered on the bottom shelf of the fridge and cook it within 2–3 days; freeze it sooner if you will not use it in that time. Thaw it in the fridge, not on the worktop, and use it within a day of thawing.
What herbs and spices go well with lamb?
Rosemary, garlic and thyme are classic with roast lamb; cumin, coriander, paprika and mint suit grilled or spiced lamb. A sharp sauce or squeeze of lemon balances the meat’s richness.
What is the difference between lamb and mutton?
Lamb comes from a young sheep and usually has a milder flavour and more tender texture; mutton is from an older sheep and tastes stronger, so it is often slow-cooked. The labels can reflect different age cut-offs in different places.
Is lamb a source of iron and vitamin B12?
Yes. Lamb is high in iron and vitamin B12, and it also provides zinc and selenium; for each 100 g, it contains 5.9 mg of iron and 2.6 µg of vitamin B12.
Can you eat lamb pink?
A whole lamb chop or joint can be served pink if its centre reaches a safe temperature; minced lamb should be cooked through because bacteria from the surface can be mixed throughout during mincing. Do not judge doneness by colour alone.
Source: Canadian Nutrient File 3624 · per 100 g · carbohydrate per EU label, fibre excluded
