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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb tenderloin is a very healthy choice. It's an excellent source of high-quality protein, essential for muscle health, and rich in vital nutrients like highly bioavailable heme iron, Vitamin B12, and zinc. Its relatively low-fat content for red meat makes it a lean and nutrient-dense option.
Per 100g, raw boneless lamb tenderloin contains approximately 143 calories, 23.23g of protein, and 5.52g of fat. It has 0g of carbohydrates, making it a very lean and nutrient-dense protein source.
Yes, lamb tenderloin can be beneficial for weight loss due to its high protein content and relatively low-fat profile. Protein promotes satiety, helping to reduce overall calorie intake, and supports muscle mass during weight loss, making it a smart choice for a balanced diet.
Absolutely, lamb tenderloin is an excellent choice for keto and low-carb diets. It contains 0g of carbohydrates per serving, providing a pure source of high-quality protein and healthy fats without impacting carb limits, making it ideal for these dietary approaches.
Yes, raw boneless lamb tenderloin is naturally gluten-free. As an unprocessed meat, it does not contain any wheat, barley, or rye components, making it a safe and suitable option for individuals with celiac disease or gluten sensitivity.
Yes, lamb tenderloin is a suitable option for diabetics. Its zero carbohydrate content means it won't raise blood sugar levels, and its high protein helps manage satiety and can be part of a balanced diet for blood sugar control. Always consider portion sizes and preparation methods.
raw boneless lamb tenderloin is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 23.23 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 tenderloin with step-by-step instructions.
Browse recipes →Lamb tenderloin is best cooked quickly over high heat to a medium-rare or medium doneness to maintain its tenderness. Popular methods include pan-searing, grilling, or roasting. Aim for an internal temperature of 135-140°F (57-60°C) for medium-rare, followed by a short rest.
Lamb tenderloin has a delicate, mild lamb flavor that is less gamey than other cuts, making it appealing even to those new to lamb. It's known for its exceptionally tender, fine-grained texture, making it a prized and luxurious cut of meat.
Store raw lamb tenderloin in its original packaging or in an airtight container in the coldest part of your refrigerator for 3-5 days. For longer storage, it can be frozen for up to 6-9 months; ensure it's well-wrapped to prevent freezer burn.
Fresh lamb tenderloin should have a reddish-pink color, a firm texture, and a mild, slightly sweet smell. Avoid meat that appears grayish, has a slimy texture, or emits a strong, sour, or off-putting odor, as these are clear signs of spoilage.