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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked lean lamb can be safely stored in the refrigerator for 3 to 4 days when kept in an airtight container.
Yes, cooked lamb freezes well. For best quality, use it within 2 to 3 months. Thaw it in the refrigerator before reheating.
Reheat it slowly in the oven at a low temperature (around 300°F/150°C) with a splash of water or broth, covered with foil.
Cooked beef, goat meat (mutton), or venison are the closest substitutes in terms of texture and flavor profile.
Yes, it is a nutrient-dense protein source rich in B vitamins, zinc, and iron, though it should be consumed in moderation as part of a balanced diet.
Discard the lamb if it has a sour smell, a slimy texture, or shows any signs of mold or grayish discoloration.
Leftover lamb is excellent in shepherd's pie, lamb curry, Greek gyros, or sliced thin in salads and sandwiches.
Lean cuts of lamb are comparable to lean cuts of beef, though lamb generally has a slightly higher proportion of omega-3 fatty acids.
Choose cuts like the leg or loin, trim all visible white fat before cooking, and use cooking methods like roasting or grilling that allow fat to drain away.
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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