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High in protein and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
282
KCAL / 100G
Carbs
0g
· 0%
Protein
25.6g
· 36%
Fat
19.8g
· 64%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
7.3mg · 46% DV
B2
0.24mg · 18% DV
B5
0.68mg · 14% DV
Minerals
Selenium
27µg · 49% DV
Zinc
5mg · 45% DV
Phosphorus
205mg · 29% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
8.1g
MONOUNSATURATED
8.5g
POLYUNSATURATED
1g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Refrigerate it in shallow containers within two hours of cooking. It is generally safest to use cooked lamb within 3 to 4 days.
Yes. Freeze it in airtight, meal-sized portions to make thawing easier and reduce waste; thaw it in the refrigerator rather than at room temperature.
Lean or small cuts can lose moisture when cooked too long at high heat. Resting the meat, choosing the right cut, and using controlled lower heat can help keep it tender.
Trimming excess visible fat and using flavors such as lemon, yogurt, garlic, rosemary, mint, cumin, or oregano can balance its distinctive flavor. Avoid very long acidic marinades, which can make the surface texture soft.
Roasted eggplant, zucchini, peppers, tomatoes, broccoli, and leafy salads all complement lamb’s rich flavor. Adding vegetables also brings fibre to a meal that lamb itself does not provide.
Lamb works well when you want a fuller, richer-tasting centerpiece for a meal. For a lighter option, many people choose a leaner protein such as skinless chicken instead.
It can be a useful protein choice in a post-workout meal. After long or intense exercise, pairing it with a carbohydrate food such as potatoes, rice, or fruit can support replenishment of energy stores.
Eating lamb at night is not inherently harmful, but a large or fatty serving may worsen reflux or indigestion in some people. A smaller serving and a simple cooking method may be more comfortable close to bedtime.
No. Washing raw lamb can spread bacteria around the sink and nearby surfaces through splashing; thorough cooking and careful cleaning of utensils and surfaces are safer practices.
People advised to limit saturated fat or cholesterol may want to choose leaner cuts and watch portion size and frequency. Those with gout or elevated uric acid should also discuss appropriate meat portions with a healthcare professional.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.