cooked lamb
Also known as: bheda, baran
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Also known as: bheda, baran
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked lamb is a nutrient-dense red meat providing high-quality protein, zinc, and B vitamins. It is particularly rich in heme iron, which is easily absorbed by the body to support energy levels and prevent anemia. However, it can be high in saturated fat, so choosing lean cuts and consuming it in moderation is recommended.
Cooked lamb contains approximately 25.6 grams of protein per 100-gram serving. As a complete protein source, it provides all nine essential amino acids necessary for muscle repair, growth, and overall body maintenance.
Lamb can be part of a weight loss diet due to its high protein content, which promotes satiety and helps reduce overall calorie intake. However, with 282 calories and 19.4g of fat per 100g, it is more calorie-dense than lean poultry. Opting for lean cuts like the leg or loin and monitoring portion sizes is key for weight management.
Yes, cooked lamb is excellent for a ketogenic or low-carb diet as it contains 0g of carbohydrates. Its high fat and protein content helps meet keto macros while providing essential micronutrients like Vitamin B12 and zinc.
Plain cooked lamb is naturally gluten-free. However, you should be cautious with pre-marinated lamb or lamb served with sauces, rubs, or gravies, as these often contain flour or other gluten-containing additives.
Cooked lamb has a distinct, robust, and slightly earthy or 'gamey' flavor compared to beef. This unique taste comes from specific fatty acids in the animal and can vary in intensity depending on whether the lamb was grass-fed or grain-fed.
cooked lamb is a versatile ingredient found in cuisines around the world. With 282 calories per 100g and 25.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring cooked lamb with step-by-step instructions.
Browse recipes →To keep lamb moist, reheat it slowly in the oven at a low temperature (around 300°F/150°C) with a splash of water or broth, covered tightly with foil. Avoid high-power microwave settings, which can make the meat rubbery and dry.
Cooked lamb can be safely stored in an airtight container in the refrigerator for 3 to 4 days. For maximum safety and quality, ensure the meat is cooled and refrigerated within two hours of cooking.
Yes, cooked lamb freezes well and can maintain its quality for 2 to 3 months. To prevent freezer burn, wrap the meat tightly in plastic wrap or foil and place it in a heavy-duty freezer bag or airtight container.
Yes, lamb is classified as a red meat because it contains a high amount of myoglobin, a protein in muscle that turns red when exposed to oxygen. This high myoglobin content is also why lamb is such an excellent source of dietary iron.
