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Boiled lamb bone with edible meat attached; nutrition values refer to the edible meat portion.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Boiled Lamb Bones with Meat (150 g) has 345 calories. That works out to 230 calories per 100 g. It contains 0 g of carbs, 40.7 g of protein, 19 g of fat and 0 g of fiber. Its 3.6 µg of B12 covers 150% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
345
KCAL / 150G
Carbs
0g
· 0% DV
Protein
40.7g
· 81% DV
Fat
19g
· 24% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 49% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 345 kcal | |
| Total fat | 19 g | 24% |
| Saturated fat | 7.8 g | 39% |
| Trans fat | 0.75 g | |
| Sodium | 87 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 40.7 g | 81% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 345 kcal |
| 1 piece (small) | 80 g | 184 kcal |
| 100 g | 100 g | 230 kcal |
| 4 ounce (medium) | 113 g | 260 kcal |
| 6 ounce (large) | 170 g | 391 kcal |
| 1 serving (medium) | 200 g | 460 kcal |
| 1 piece (large) | 250 g | 575 kcal |
| 1 serving (large) | 300 g | 690 kcal |
Calculated from 230 calories per 100 g.
Eat boiled lamb bones with meat by pulling the tender meat off the bone with a fork. You can serve the meat in a bowl or add it to soup, while taking care with any hot marrow inside the bone.
Yes, the marrow in boiled lamb bones with meat is edible. Let the bone cool enough to handle, then scoop out the marrow with a small spoon; avoid biting down on the hard bone.
Yes, you can simmer boiled lamb bones with meat in water to make stock. Remove any meat once it is tender so it does not become dry or break apart during the longer simmer.
No, boiled lamb bones with meat are already cooked. Reheat them thoroughly before eating, or use the meat in another dish; simmer the bones longer only if you want to make a more developed stock.
Let boiled lamb bones with meat cool until they are safe to handle, then pull the meat away with a fork. If it resists, simmer the bone gently in a little water until the meat loosens.
The meat from boiled lamb bones with meat works well in soup, stew, or alongside rice and vegetables. You can also simmer the bones for stock, then strain out any loose bone fragments before using it.
Yes, reheat boiled lamb bones with meat in a covered pan with a splash of water to keep the meat moist. Heat until the meat is steaming throughout, and avoid repeatedly cooling and reheating the same portion.
Refrigerate boiled lamb bones with meat promptly in a covered container rather than leaving it at room temperature. Storing the meat separately from the bones can make it easier to cool, portion, and reheat safely.
Yes, boiled lamb bones with meat can be frozen. Cool it first, pack it in an airtight freezer-safe container, and thaw it in the refrigerator before reheating thoroughly.
No, do not give dogs the cooked bones from boiled lamb bones with meat. Cooked bones can splinter into sharp pieces and cause choking, mouth injuries, or damage farther along the digestive tract.
Vitamins
B12
3.6µg · 150% DV
B3
9.15mg · 57% DV
B2
0.3mg · 23% DV
B6
0.38mg · 22% DV
Minerals
Selenium
38µg · 69% DV
Zinc
7.2mg · 65% DV
Phosphorus
285mg · 41% DV
Iron
3.15mg · 18% DV
Potassium ⭐
435mg · 13% DV
Sodium
87mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 345 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled lamb bones with meat are lamb bones simmered until the edible meat attached to them is tender. They are a straightforward way to serve lamb from the pot, with the cooking liquid often kept as a savoury broth rather than discarded. The meat is eaten by pulling it from the bone, so the dish is best served warm and with napkins to hand.
Slow cooking gives the lamb a soft, yielding texture and a rich flavour; the broth can be served alongside or spooned over the meat. Pair it with bread, potatoes or vegetables for a simple meal. The edible portion is protein-rich, with 27.1 g of protein per 100 g. To make the meal lighter, chill the broth and skim off the solidified fat, or serve a smaller portion with plenty of vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.8g
MONOUNSATURATED
8.25g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.