Read about the nutrition facts, health benefits, nutritional value and calories found in Lamb

Lamb Nutrition

Lamb is the meat obtained from young sheep that are less than one year old. For many reasons, lamb has been incorporated into several worldwide cuisines. Lamb has been significantly mentioned in many religions. Often Jesus is referred to as “Lamb of God”. Lamb meat is available in five different cuts; the shoulder, rack, shank/breast, loin and leg, also in various varieties of baby lamb, spring lamb, yearling lamb, milk-fed lamb, sucker lamb and salt marsh lamb. Plus, you also have the option of enjoying it in the form of burgers, meat loafs and sauces. Lamb meat is not only delicious and serves great menu options, but it also offers a wide range of wholesome benefits. Gorgeous and tempting delicacies made from lamb are excellent sources of many essential nutrients that contribute to a healthy, balanced diet. With an array of healthy advantages offered by lamb, you are bound to find excuses to purchase that fleshy loaf of lamb from the supermarket. For the time being, scroll through the following sections to discover the health-promoting properties of lamb.



The domestication of sheep trails back to 10,000 years with its origination in the Middle East, the present Turkey. The prominent reasons for rearing sheep were meat and wool. It was Romans who introduced sheep into Great Britain about 2,000 years back. In the 16th century, lamb was introduced in the Western Hemisphere by armies of the Spanish explorers who brought sheep along with them on their explorations. There have been evidences of sheep being an important commodity of business. In Babylonia, Sumaria, and Persia, sheep were raised for their fleece, and flocks of sheep were used as a medium of exchange between countries engaging in barter. Since ancient times, lamb is considered as a religious symbol in many cultures, including Judaism and Islam where it is regarded as a symbol of sacrifice. Lamb is a traditional dish in several countries on Easter in commemoration of the Last Supper. It is also a staple food in numerous countries including Turkey, Greece, New Zealand, Australia, and the Middle East. Currently, the largest lamb producing countries are Australia and New Zealand.


Health Benefits of Memnaa (Lamb)


  • Lamb is a great source of protein containing all 8 essential amino acids in the proper ratio. Just a small quantity, of about four ounces, of lamb meat can provide 60.3% of the recommended daily allowance of protein.

  • Lamb contains zinc which is necessary for a healthy immune function, wound healing and normal cell division. Zinc also facilitates in stabilizing blood sugar levels and body’s metabolic rate. It is beneficial to create an optimal sense of smell and taste, and to maintain the prostate health.

  • Lamb contains vitamin B12 in abundance which is necessary for the formation of red blood cells and preventing anemia. This nutrient plays a significant role in maintaining a healthy nervous system and for the metabolism of carbohydrates, fats and proteins.

  • Compared to other meat products, lamb contains less saturated fat. Lamb meat provides great amounts of omega-3 fats and considerably high amounts of monounsaturated fats. Both these fatty acids are known to reduce the risk of contracting cardiovascular diseases.

  • Lamb contains vitamin B3 (niacin) which provides effective protection against Alzheimer’s disease and other age related cognitive decline. Niacin is also beneficial in maintaining healthy skin and gastro-intestinal tract.

  • Lamb is a good source of iron, which is an integral component of hemoglobin and it facilitates the formation of red blood cells in the body. The iron component in the lamb meat is easily absorbed by the body.

  • Lamb provides antioxidant minerals, such as selenium and zinc, which are known to reduce the risk of cardiovascular disease by lowering unwanted oxidative stress.


Nutritional Value & Calories In Lamb 

Amount (domestic, cubed, separable lean only): 100 g

Weight: 100 g

Basic Components

20 g


73.7 g


1.1 g


65 mg


Total Calories


Calories From Fats


Calories From Proteins

Fats & Fatty Acids

Total Fat

5.3 g

Saturated Fat

1.9 g

Monounsaturated Fat

2.1 g

Polyunsaturated Fat

480 mg

Omega-3 Fatty Acids

70 mg

Omega-6 Fatty Acids

360 mg


Vitamin E

220 mcg


130 mcg


240 mcg


6 mg

Vitamin B6

160 mcg


23 mcg

Vitamin B12

2.7 mcg

Pantothenic Acid

710 mcg


9 mg


1.8 mg


26 mg


189 mg


284 mg


65 mg


4.2 mg


121 mcg


24 mcg


23 mcg


How many calories in lamb (per 100 gm)

Lamb has about 134 calories per 100 gm of weight.


How to Buy Lamb


  • The USDA currently categorizes lamb into five grades - prime, choice, good, utility, and cull. Prime and choice are easily available in supermarkets. These two varieties are superior in terms of tenderness and juiciness, and are higher in fat than the lower three grades.

  • People, who are interested in lowering the total fat intake, should select the “choice” variety over the “prime” lamb as choice lamb has slightly lower fat content than prime lamb.

  • Even though lamb meat is generally very tender, you should buy lamb whose flesh is firm, fine textured, and pink in color.

  • “Spring lamb” is generally the lamb which is locally grown, is pastured in early spring and is found in marketsin spring or summer.


Lamb Storage Tips


  • Since lamb meat is highly perishable, it should always be stored at cold temperatures, either refrigerated or frozen.

  • Try refrigerating lamb in its original store packaging. In case of intact and secure packaging; there isn’t much need of further handling.

  • Check the “use-by” date to know the shell life of the lamb meat. In case of no guidelines, remember that lamb roasts and chops can remain fresh in the refrigerator for three to five days, while ground lamb will last only for two days.

  • Use freezer paper or plastic freezer wrap while storing lamb in the freezer. First, wrap the lamb carefully so that it is airtight. In the frozen state, ground lamb can be stored for up to three to four months, while roasts and chops will remain fresh for about six to nine months.

  • Cooked lamb can also retain its freshness when handled properly. When stored in the refrigerator, use within three days, while it can be kept in the freezer for about three months.

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