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Lamb (Boiled) Calories
Rich in protein and iron, boiled lamb.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Lamb (Boiled) (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 0 g of carbs, 32.4 g of protein, 13.8 g of fat and 0 g of fiber. Its 2.4 µg of B12 covers 100% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Lamb (Boiled)?
Lamb (Boiled) is lamb simmered in water or broth until tender. Boiling is a straightforward way to prepare lamb in Turkish home cooking, where the meat and its cooking liquid may both be served rather than discarded. The gentle method lets the lamb’s savoury flavour come through without a browned crust.
The pieces are soft and fibrous, and work well with rice, vegetables or a fresh salad; the broth can be served alongside or saved for soup. It is a protein-rich choice with no carbohydrates, and its iron content adds to its nutritional value. For a lighter plate, trim visible fat and pair the lamb with plenty of vegetables.
Lamb (Boiled) Nutrition Facts
Selected: 100 g
210
KCAL / 100G
Carbs
0g
· 0% DV
Protein
27g
· 54% DV
Fat
11.5g
· 15% 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 51% · Fat 49%
Lamb (Boiled) Vitamins & Minerals
Vitamins
B12
2µg · 83% DV
B3
6.5mg · 41% DV
B2
0.23mg · 18% DV
B5
0.8mg · 16% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
210mg · 30% DV
Selenium
8µg · 15% DV
Iron
2mg · 11% DV
How Nutritious Is Lamb (Boiled)?
Nutrient density
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.
Satiety score
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.
Lamb (Boiled) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Lamb (Boiled)
To burn the 210 calories in 100 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.
Is Lamb (Boiled) Processed?
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.
Does Lamb (Boiled) Contain Allergens?
No known major allergens
Which Diets Is Lamb (Boiled) Good For?
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
Lamb (Boiled) Fat Profile
SATURATED
4.8g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
Compare Lamb (Boiled)
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Frequently Asked Questions About Lamb (Boiled)
How do you make boiled lamb tender?
Cook boiled lamb gently rather than letting it boil rapidly, which can make the meat tough. Choose a suitable cut, keep the pieces partly covered with liquid, and continue cooking until a fork slides in easily.
Which cut of lamb is best for boiling?
Lamb shanks, neck, shoulder, and bone-in leg work well for boiling. Bone-in cuts add flavor to the broth, while boneless shoulder is convenient when you want pieces that are easy to serve.
How long should you boil lamb?
Boil lamb until it is tender enough to pull apart with a fork; the time varies with the cut and the size of the pieces. Keep it at a gentle simmer and check tenderness rather than relying on a fixed time.
How do you get rid of the smell when boiling lamb?
Add onion, bay leaf, and peppercorns to the pot to soften lamb’s strong aroma. Trimming excess surface fat can also help, since much of the characteristic smell comes from the fat.
Can you boil lamb in a pressure cooker?
Yes, a pressure cooker can make boiled lamb tender more quickly than stovetop simmering. Follow the cooker’s instructions for the cut and amount of meat, and release pressure safely before checking whether the lamb is done.
Can you use the broth from boiled lamb?
Yes, lamb broth is useful in soups, stews, and grains such as rice or couscous. Strain it to remove bone fragments, then chill it if you want to lift off the layer of fat before using.
What should you serve with boiled lamb?
Boiled lamb pairs well with root vegetables such as carrots and potatoes, as well as rice or couscous. Mint sauce, mustard, or a sharp herb dressing can add contrast to the lamb’s rich flavor.
How long does boiled lamb last in the refrigerator?
Boiled lamb keeps for about three to four days in a refrigerator set at 40°F (4°C) or colder. Refrigerate it within two hours of cooking in a covered container, ideally with some broth to keep it moist.
Can you freeze boiled lamb?
Yes, boiled lamb freezes well. Cool it, divide it into meal-sized portions, and seal it with a little broth to reduce drying; thaw it in the refrigerator and reheat it thoroughly before serving.
How can you tell when boiled lamb is fully cooked?
Boiled lamb is tender when a fork enters easily and the meat separates readily from the bone. For food safety, check the thickest part with a meat thermometer, avoiding contact with bone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.