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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw boneless lamb loin should be used within 1 to 2 days of purchase if kept refrigerated.
Look for meat that is fine-textured and firm, with a pinkish-red color and white (not yellow) fat marbling.
Yes, it freezes very well. Wrap it tightly to avoid freezer burn; it will maintain best quality for 6 to 9 months.
Beef tenderloin or venison loin are the best substitutes due to their similar lean texture and tenderness.
Yes, the loin is one of the leanest and most tender cuts of the lamb, especially when the external fat cap is trimmed.
Lamb comes from a sheep less than one year old, while mutton comes from an adult sheep and has a much stronger, gamier flavor.
No, washing raw meat can spread bacteria around your kitchen. Pat it dry with paper towels instead to help it sear better.
For medium-rare, aim for an internal temperature of 145°F (63°C) followed by a rest period.
No, like most raw meats, lamb loin is naturally zero-carb and sugar-free.
raw boneless lamb loin is a versatile ingredient found in cuisines around the world. With 202 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw boneless lamb loin with step-by-step instructions.
Browse recipes →Lamb pairs exceptionally well with rosemary, garlic, thyme, mint, lemon, and cumin.