boneless lamb
Also known as: भेड़ का मांस (Bheṛ kā māns), boneless mutton, lamb meat
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Also known as: भेड़ का मांस (Bheṛ kā māns), boneless mutton, lamb meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boneless lamb is a nutrient-dense red meat that provides high-quality complete protein, which is essential for muscle repair and growth. It is also an excellent source of bioavailable heme iron, Vitamin B12, and zinc, though it should be consumed in moderation due to its saturated fat content.
Boneless lamb is very high in protein, providing approximately 29.6 grams per 100-gram serving. This makes it an efficient source for meeting daily protein requirements and supporting metabolic health.
Yes, boneless lamb is highly keto-friendly as it contains zero carbohydrates and a moderate amount of fat (8.9g per 100g). It is a staple protein for those following low-carb or ketogenic lifestyles.
Naturally, boneless lamb is 100% gluten-free. However, if you are buying pre-marinated lamb or lamb sausages, check the label for additives, thickeners, or soy sauce that may contain gluten.
Boneless lamb can be roasted, grilled, or pan-seared depending on the cut. For a boneless leg or shoulder, roasting at 325°F (165°C) until the internal temperature reaches 145°F (63°C) for medium-rare is recommended for the best texture.
Lamb has a rich, savory, and slightly earthy flavor that is more robust than beef. This distinct taste is often described as 'gamey' and pairs exceptionally well with strong aromatics like garlic, rosemary, and mint.
Raw boneless lamb should be stored in the coldest part of the fridge and used within 3 to 5 days of purchase. If the meat is ground, it should be used more quickly, typically within 1 to 2 days.
boneless lamb is a versatile ingredient found in cuisines around the world. With 206 calories per 100g and 29.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring boneless lamb with step-by-step instructions.
Browse recipes →Yes, boneless lamb freezes very well. To prevent freezer burn, wrap it tightly in plastic wrap and then aluminum foil, or use a vacuum sealer; it will stay at peak quality for 6 to 9 months.
Signs of spoilage include a sour or off-putting odor, a slimy or tacky texture on the surface of the meat, and a change in color to a dull grey or green. If any of these signs are present, the meat should be discarded.
Lamb is naturally permissible in both Halal and Kosher diets, but it must be slaughtered and processed according to specific religious laws to be certified as such. Always look for the appropriate certification seal on the packaging if these dietary laws are required.