Protein
Lean lamb
Nutrition facts
Serving: 120 g
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 229 kcal | |
| Protein | 34 g | |
| Carbs | 0 g | |
| Fibre | 0 g | 0 % |
| Sugars | 0 g | 0 % |
| Fat | 9.2 g | 12 % |
| Saturated fat | 3.3 g | 17 % |
| Sodium | 82 mg | 4 % |
| Vitamin B12 | 3 µg | 130 % |
| Selenium | 36 µg | 66 % |
| Zinc | 6 mg | 54 % |
| Niacin (B3) | 8 mg | 48 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- The table describes the lean of a roasted, trimmed leg; the leg is one of the leanest lamb cuts, whereas shoulder and chops carry more fat.
- Even trimmed, lamb keeps more saturated fat than lean beef or skinless chicken: 120 g covers 17% of the daily value.
Preparation
Trim the border fat before cooking rather than after: less melted fat in the dish. A leg or chops can be served pink, 63°C at the centre (Health Canada); ground lamb, 71°C.
To mention to a professional
- If you must limit iron (hemochromatosis) or saturated fat, mention lamb's place in your plan to your professional.
Sources
- Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
- USDA FoodData Central, SR Legacy (Lamb, domestic, leg, whole, separable lean only, trimmed to 1/4 in fat, cooked, roasted; shoulder; rib)
- Health Canada, Safe Internal Cooking Temperatures
- NIH Office of Dietary Supplements, Zinc and Iron fact sheets
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.