1 piece (medium) of Sauteed Lamb (150 g) has 345 calories. That works out to 230 calories per 100 g. It contains 0 g of carbs, 33.8 g of protein, 24 g of fat and 0 g of fiber. Its 3.9 µg of B12 covers 163% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Sauteed Lamb?

Sauteed Lamb is a Turkish-style dish of bite-sized lamb cooked in a pan or on a griddle, often in its own fat, until the pieces are browned and tender. Some cooks add onion, while others keep the seasoning simple so the flavour of the meat stands out. It is a familiar choice for home meals and festive tables in Turkey.

Serve it hot with rice, flatbread or a crisp salad; the browned edges and rich, savoury taste make it satisfying in a modest portion. It is naturally high in protein and contains no carbohydrate, so it can fit low-carbohydrate eating patterns. For a lighter plate, drain off excess fat and pair the lamb with vegetables rather than a rich side.

Sauteed Lamb Nutrition Facts

Selected: 100 g

230

KCAL / 100G

Carbs

· 0% DV

Protein

22.5g

· 45% DV

Fat

16g

· 21% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 0% · Protein 38% · Fat 62%

Sauteed Lamb Vitamins & Minerals

Vitamins

B12

2.6µg · 108% DV

5.7mg · 36% DV

0.23mg · 18% DV

0.7mg · 14% DV

Minerals

Zinc

4mg · 36% DV

Phosphorus

190mg · 27% DV

Selenium

8µg · 15% DV

Iron

2mg · 11% DV

How Nutritious Is Sauteed Lamb?

Nutrient density

High

70/ 100

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

47/ 100

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.

Sauteed Lamb Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Sauteed Lamb

To burn the 230 calories in 100 g:

🚶

57min

Walking (5 km/h)

🏃

23min

Running (8 km/h)

🚴

31min

Cycling

🏊

27min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Sauteed Lamb 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 Sauteed Lamb Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Sauteed Lamb 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

Sauteed Lamb Fat Profile

SATURATED

7.2g

MONOUNSATURATED

6.4g

POLYUNSATURATED

0.7g

⚖️

Omega 6:3 ratio 1.7:1

Below the ideal 4:1 — a good omega balance.

Compare Sauteed Lamb

🥩vs🥩

Sauteed Lamb vs Ground Beef20 kcal fewer per 100 g

→🥩vs🍢

Sauteed Lamb vs Chicken Skewer90 kcal more per 100 g

→🥩vs🍗

Sauteed Lamb vs Smoked Turkey120 kcal more per 100 g

→🥩vs🥩

Sauteed Lamb vs Beef KavurmaSame calories per 100 g

→

Foods Similar to Sauteed Lamb

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🍗

Smoked Turkey

110 kcal

🥩

Beef Kavurma

230 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🍗

Chicken (Sauteed)

165 kcal

🥙

Beef Doner

210 kcal

Frequently Asked Questions About Sauteed Lamb

How do you make sautéed lamb?

Sautéed lamb is made by cooking bite-sized lamb until its juices evaporate, then browning it in its own fat. Cover the pan at first so the meat can become tender; uncover it near the end and stir occasionally to brown the pieces.

What cut of lamb is best for sautéed lamb?

Shoulder is a flavorful choice for sautéed lamb because its fat helps keep the meat moist during slow cooking. Leg is leaner and works too, but cut it into evenly sized pieces and avoid rushing the covered, tenderizing stage.

Why is sautéed lamb tough?

Sautéed lamb is often tough because it was browned over high heat before the pieces had time to tenderize. Cook the lamb covered over low heat first; if the pan dries out before the meat softens, add a little hot water and continue cooking.

Should you add water when making sautéed lamb?

Usually, you do not need to add water at the start of sautéed lamb; the meat releases its own juices as it cooks. Add a small amount of hot water only if the pan dries out while the lamb is still tough.

Do you put onions in sautéed lamb?

Yes, onions can be added to sautéed lamb, though they are optional rather than essential. Add chopped onion once the lamb has begun to soften, then cook until the onion is tender and lightly browned without letting it burn.

What seasonings go well with sautéed lamb?

Salt and black pepper bring out the flavor of sautéed lamb without masking it. Thyme, oregano, cumin, or chili flakes can also work; add them sparingly, especially if you want the browned lamb rather than the seasoning to lead.

What do you serve with sautéed lamb?

Sautéed lamb pairs well with rice, bulgur, roasted vegetables, or a crisp salad. For a Turkish-style plate, serve it with pilaf and yogurt or a fresh salad; the sides balance the lamb’s rich, browned flavor.

How is sautéed lamb different from lamb stew?

Sautéed lamb is browned in a pan after cooking until tender, while lamb stew is served with more liquid and usually includes vegetables simmered in the broth. Sautéed lamb should finish relatively dry, with browned pieces rather than a ladleable sauce.

Can you make sautéed lamb in a pressure cooker?

Yes, a pressure cooker can tenderize sautéed lamb more quickly than a regular pot. Brown the meat first if your cooker allows it, add a little liquid if needed, and follow the cooker’s instructions for pressure and release rather than guessing a cooking time.

How should you store leftover sautéed lamb?

Refrigerate leftover sautéed lamb in a covered container once it has cooled briefly, and eat it within a few days. For longer storage, freeze it in meal-sized portions; thaw it in the refrigerator before reheating.

Have another question about Sauteed Lamb?

Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.

Scan calories with your camera

Instant AI nutrition analysis

Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026