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Rich in minerals, collagen source
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Lamb bone broth (240 g) has 77 calories. That works out to 32 calories per 100 g. It contains 0.5 g of carbs, 14.9 g of protein, 1.7 g of fat and 0 g of fiber. Its 1 mg of Zinc covers 9% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
77
KCAL / 240G
Carbs
0.5g
· 0% DV
Protein
14.9g
· 30% DV
Fat
1.7g
· 2% 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 3% · Protein 78% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.72 g | 4% |
| Trans fat | 0 g | |
| Sodium | 456 mg | 20% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 14.9 g | 30% |
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 cup (medium) | 240 g | 77 kcal |
| 100 g | 100 g | 32 kcal |
| 1 cup (small) | 120 g | 38 kcal |
| 1 bottle (small) | 200 g | 64 kcal |
| 1 bottle (medium) | 330 g | 106 kcal |
| 1 cup (large) | 350 g | 112 kcal |
| 1 bottle (large) | 500 g | 160 kcal |
| 1 bottle (jumbo) | 1000 g | 320 kcal |
Calculated from 32 calories per 100 g.
Lamb bone broth can provide protein and may contain collagen-derived gelatin, but its composition varies with the bones and cooking method. It is not a cure or a substitute for a varied diet, and salted versions can contribute considerable sodium.
Make lamb bone broth by simmering lamb bones in water until the flavor has been drawn out, then strain it. Roasting the bones first gives a deeper flavor; skimming foam as it cooks can help keep the broth clearer.
Lamb bone broth may contain collagen-derived gelatin released from bones and connective tissue, but the amount varies. Drinking it has not been shown to treat joint conditions, and the collagen in broth is not guaranteed to improve joint health.
Lamb bone broth can set because gelatin from the bones and connective tissue firms up when chilled. This is normal, and the broth should become liquid again when heated. A broth that stays liquid is not necessarily spoiled; the recipe affects how firmly it sets.
Simmer lamb bone broth gently until it tastes rich and savory; there is no single required cooking time. A rolling boil can make it cloudy and cause more evaporation, so keep the heat low and add water if the bones become exposed.
Lamb bone broth is generally cooked to draw flavor and gelatin from bones, while lamb stock is often used as a cooking base and may include vegetables and aromatics. The names are not used consistently, so recipes and ingredients are a better guide than the label.
Yes, most people can include lamb bone broth regularly as a drink or cooking ingredient. It should not replace varied meals, and people limiting sodium should choose an unsalted version or account for the salt added during cooking.
Store lamb bone broth in a covered container in the refrigerator for about 3–4 days. Cool it promptly rather than leaving it at room temperature for a long time, and discard it if it develops an off smell, mold, or an unusual appearance.
Yes, lamb bone broth freezes well. Cool it first, divide it into portions, and leave room in each freezer-safe container for expansion. Thaw the amount you need in the refrigerator and reheat it thoroughly before serving.
Yes, once a baby has started solid foods, a small amount of unsalted lamb bone broth can be used in food. It should not replace breast milk or formula; ask a pediatrician if your baby has a health condition or feeding difficulty.
Vitamins
B3
0.72mg · 5% DV
B2
0.05mg · 4% DV
B5
0.12mg · 2% DV
B1
0.02mg · 2% DV
Minerals
Sodium
456mg · 20% DV
Zinc
0.96mg · 9% DV
Copper
0.07mg · 8% DV
Phosphorus
43mg · 6% DV
Potassium ⭐
72mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 77 calories in 1 cup (medium) (240 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.
Lamb bone broth is made by gently simmering lamb bones in water, often with vegetables and herbs for flavour. It is used in home cooking around the world, and the finished broth may be clear and light or slightly rich and gelatinous, depending on the bones and cooking time.
Serve it hot on its own, or use it as a base for soups, stews, grains and sauces. Its savoury lamb flavour works especially well with root vegetables and herbs such as rosemary. It provides protein and is a source of minerals and collagen; a 100 g portion has 6.2 g of protein. For a lighter broth, chill it and skim off the fat that collects on top before using.
Medium
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
0.72g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.