Meat
raw boneless lamb loin.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
raw boneless lamb backstrapraw lamb loin filletraw lamb eye of loinraw boneless lamb saddle
SERVING
CALORIES
202
PROTEIN
21.5g
CARBS
0g
FAT
12.9g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories202kcal—
Protein21.5g43%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat12.9g17%
Saturated fat5.4g27%
Trans fat0.60g—
Cholesterol70mg23%
Water64.8g—
MINERALS
Sodium59mg3%
Potassium310mg7%
Calcium13mg1%
Iron1.8mg10%
Magnesium23mg5%
Phosphorus190mg15%
Zinc4.4mg40%
Copper0.12mg13%
Manganese0.02mg1%
Selenium21.8µg40%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Vitamin D0.10µg1%
Vitamin E0.20mg1%
Vitamin K0µg0%
Thiamin (B1)0.11mg9%
Riboflavin (B2)0.23mg18%
Niacin (B3)6.5mg41%
Pantothenic acid (B5)0.65mg13%
Vitamin B60.14mg8%
Folate (B9)2.0µg1%
Vitamin B122.3µg96%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of high-quality complete protein for muscle maintenance
- ✓Rich in Vitamin B12 which is essential for blood formation and brain function
- ✓High bioavailable zinc content supporting immune health
- ✓Contains heme iron which is more easily absorbed than plant-based iron
- ✓Source of CLA (Conjugated Linoleic Acid) which may have metabolic benefits
COOKING TIPS
In the kitchen.
- 1Remove from refrigerator 20-30 minutes before cooking to ensure even heat distribution
- 2Sear over high heat to develop a crust, then finish on lower heat to reach desired doneness
- 3Always allow the meat to rest for 5-10 minutes after cooking to retain juices
STORAGE
Keep it fresh.
- Store in the coldest part of the refrigerator for no more than 1-2 days
- Keep in original packaging or wrap tightly in plastic wrap to prevent air exposure
- Freeze in airtight freezer bags for up to 6-9 months for optimal quality
FAQ
Frequently asked questions.
How long does raw lamb loin last in the fridge?
Raw boneless lamb loin should be used within 1 to 2 days of purchase if kept refrigerated.
What is the best way to pick a quality lamb loin?
Look for meat that is fine-textured and firm, with a pinkish-red color and white (not yellow) fat marbling.
Can I freeze lamb loin?
Yes, it freezes very well. Wrap it tightly to avoid freezer burn; it will maintain best quality for 6 to 9 months.
What can I substitute for lamb loin?
Beef tenderloin or venison loin are the best substitutes due to their similar lean texture and tenderness.
Is lamb loin a lean cut of meat?
Yes, the loin is one of the leanest and most tender cuts of the lamb, especially when the external fat cap is trimmed.
What is the difference between lamb and mutton?
Lamb comes from a sheep less than one year old, while mutton comes from an adult sheep and has a much stronger, gamier flavor.
Should I wash the lamb loin before cooking?
No, washing raw meat can spread bacteria around your kitchen. Pat it dry with paper towels instead to help it sear better.
What is the recommended internal temperature for lamb loin?
For medium-rare, aim for an internal temperature of 145°F (63°C) followed by a rest period.
Does lamb loin contain any carbohydrates?
No, like most raw meats, lamb loin is naturally zero-carb and sugar-free.
What are common flavor pairings for lamb loin?
Lamb pairs exceptionally well with rosemary, garlic, thyme, mint, lemon, and cumin.
