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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked lamb can be safely stored in the refrigerator for 3 to 4 days when kept in an airtight container.
Yes, you can freeze it for 2 to 3 months. For best quality, ensure it is tightly wrapped to prevent freezer burn.
New Zealand lamb is primarily grass-fed and pasture-raised, which often results in a leaner meat with a higher Omega-3 fatty acid profile compared to grain-fed lamb.
Cooked beef or cooked goat meat (mutton) are the closest substitutes in terms of texture and flavor profile.
Reheat it slowly at a low temperature in the oven or on the stovetop with a little liquid (like broth or water) and cover it to trap steam.
Yes, it is an excellent source of heme iron, which is the form of iron most easily absorbed by the human body.
Leftover cooked lamb is excellent in shepherd's pie, lamb curry, gyros, or sliced cold in sandwiches and salads.
Yes, the vast majority of New Zealand lamb is raised on open pastures and is grass-fed year-round.
No, plain cooked lamb is a zero-carbohydrate food, making it suitable for keto and low-carb diets.
cooked New Zealand lamb is a versatile ingredient found in cuisines around the world. With 258 calories per 100g and 25.6 grams of protein, it's a nutritious addition to many dishes.
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