Know what’s on your plate
Lamb roast
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 188 kcal —
- Protein 19 g 38%
- Carbohydrate 0 g 0%
- Fat 13 g 16%
- Saturated fat 4.2 g 21%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 64 mg 3%
- Cholesterol 51.7 mg 17%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 12.6 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.32 mg 2%
- Thiamin (B1) 0.21 mg 18%
- Riboflavin (B2) 0.27 mg 21%
- Niacin (B3) 4.3 mg 27%
- Vitamin B6 0.23 mg 14%
- Folate (B9) 2 µg 1%
- Vitamin B12 1 µg 42%
Minerals
- Calcium 8 mg 1%
- Iron 2.4 mg 13%
- Magnesium 23 mg 5%
- Phosphorus 190 mg 15%
- Potassium 320 mg 7%
- Zinc 3.7 mg 34%
- Copper 0.1 mg 11%
- Manganese 0.02 mg 1%
- Selenium 13.5 µg 25%
- Iodine 3 µg 2%
Similar foods
- Lamb roast shoulderlean, raw112 kcal / 100 g
- Braised lamb roastwith sauce139 kcal / 100 g
- Marinated lamb roastbaked or roasted, no added fat194 kcal / 100 g
- Lamb roast legno fat removed, raw188 kcal / 100 g
- Mutton roast224 kcal / 100 g
- Lamb curry256 kcal / 100 g
- Lamb234 kcal / 100 g
- Reindeer roast180 kcal / 100 g
- Veal roastraw109 kcal / 100 g
- Pork roastlean121 kcal / 100 g
Questions about Lamb roast
How do you roast lamb so it stays juicy?
Let the joint lose its fridge chill for about 30 minutes, pat it dry and rub with oil, salt, pepper, garlic and rosemary. Roast in a preheated oven at 180°C fan; use a meat thermometer rather than relying on time, then rest it loosely covered for 15–20 minutes before carving.
What temperature should roast lamb reach in the middle?
For a well-cooked joint, aim for 70°C at the centre and hold it there for 2 minutes; check the thickest part without touching the bone. Resting helps the juices settle, but do not rely on it to make an undercooked joint safe.
How long does cooked lamb roast keep in the fridge?
Cool leftovers promptly, put them in a covered container and refrigerate within 2 hours. Eat within 2 days, or freeze portions; thaw them in the fridge and reheat until steaming hot all the way through.
What goes well with lamb roast?
Rosemary, garlic and mint are classic with lamb. Serve it with roast potatoes, carrots or parsnips, greens and gravy; leftover slices also work well in shepherd’s pie or tucked into a sandwich with mint sauce.
How do you make gravy from roast lamb juices?
Pour off most of the fat, leaving the browned juices in the roasting tin. Stir in a spoonful of flour over the heat, gradually whisk in hot stock, scraping up the browned bits, and simmer for about 5 minutes until smooth.
Which cut is best for a lamb roast?
A leg joint is leaner and easy to carve into neat slices; shoulder has more fat and connective tissue, so it suits slower cooking and becomes especially tender. For a compact joint with a rich flavour, a loin joint is another option.
Can you use mutton instead of lamb for a roast?
Yes, but mutton comes from an older sheep and has a stronger flavour; it is often firmer, so cook it more slowly and allow extra time for tenderness. Lamb roast has 188 kcal per 100 g, compared with 224 kcal in roast mutton.
How much protein is in lamb roast?
A 100 g portion provides 19 g of protein. A portion about the size of your palm is a useful serving guide.
Source: Fineli (Finland) 732 · per 100 g · carbohydrate per EU label, fibre excluded
