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High-quality protein with vitamin B12, zinc and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
0g
· 0%
Protein
20.3g
· 59%
Fat
6.3g
· 41%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
B3
6.1mg · 38% DV
B2
0.22mg · 17% DV
B5
0.65mg · 13% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
9.5µg · 17% 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
2.55g
MONOUNSATURATED
2.78g
POLYUNSATURATED
0.46g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Because it is relatively low in fat, lean lamb usually does best with quick high-heat cooking or by searing first and finishing gently. Overcooking can make it tougher and less juicy.
It is not essential, but marinating can improve flavor and make the texture seem more tender. Common pairings include yogurt, olive oil, garlic, rosemary, and lemon.
Raw lamb is generally best cooked within 1-2 days when refrigerated. Cooked lamb is usually best eaten within 3-4 days if stored properly in a sealed container.
Yes, both raw and cooked lean lamb can be frozen. Wrapping it tightly helps prevent freezer burn, and thawing in the fridge is the safest option.
Yes, its protein content can help support post-exercise recovery. Pairing it with foods like rice, potatoes, or vegetables can make the meal more balanced for your goal.
That depends more on portion size, cooking method, and your own digestion than on the food alone. A grilled, baked, or stewed preparation is often easier at night than a heavily fried dish.
Its characteristic aroma is influenced by the animal's age, diet, and fat composition. If you want a milder taste, herbs like rosemary, thyme, cumin, garlic, and lemon can help balance the flavor.
Not automatically; the cut, fat level, portion size, and cooking method matter more than the species alone. Lean lamb is a solid protein option, but the better choice depends on your overall diet and goals.
People who have been advised to limit red meat, monitor saturated fat, or manage kidney issues should be mindful of portion size and personal guidance. Those prone to gout may also need to avoid eating large amounts frequently.
It goes well with vegetables, yogurt-based sauces, rice, bulgur, or roasted potatoes. Adding fiber-rich sides can make the meal more filling and balanced.
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.