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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked lean lamb is a nutrient-dense food. It is an excellent source of high-quality complete protein, heme iron, Vitamin B12, and zinc, which support muscle repair, immune function, and energy levels.
A 100g serving of cooked lean lamb provides approximately 28.3 grams of protein. This high protein content makes it very effective for muscle maintenance and satiety.
Yes, cooked lean lamb is highly keto-friendly as it contains 0g of carbohydrates. Its combination of high protein and moderate fat (11.4g per 100g) fits well within a ketogenic or low-carb lifestyle.
Cooked lean lamb can be safely stored in an airtight container in the refrigerator for 3 to 4 days. Always ensure it is cooled to room temperature before placing it in the fridge.
Yes, cooked lamb freezes well for up to 2 to 3 months. For the best quality, wrap it tightly in freezer-safe wrap or place it in a vacuum-sealed bag to prevent freezer burn.
Yes, lamb is classified as a red meat because it contains high levels of myoglobin. While it is very nutritious, health guidelines generally suggest consuming red meats in moderation as part of a varied diet.
To prevent the meat from becoming tough or dry, reheat it slowly in the oven at a low temperature or on the stovetop with a splash of broth or water. Avoid high-power microwaving, which can make lean cuts rubbery.
cooked lean lamb is a versatile ingredient found in cuisines around the world. With 216 calories per 100g and 28.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Plain cooked lean lamb is naturally gluten-free. However, if the lamb was prepared with store-bought marinades, spice rubs, or gravies, you must check those specific ingredients for hidden gluten.
Yes, lamb is an excellent dietary choice for those with iron-deficiency anemia. It is rich in heme iron, which is the form of iron most easily absorbed by the human body compared to plant-based sources.
Lean lamb has a distinct, slightly earthy and 'gamey' flavor compared to the milder taste of beef. This unique flavor comes from branched-chain fatty acids that are characteristic of sheep meat.