raw lamb leg
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb leg is a nutrient-dense protein source rich in Vitamin B12, zinc, and bioavailable heme iron. It provides high-quality complete protein essential for muscle repair, though it should be consumed in moderation due to its saturated fat content.
A 100g serving of raw lamb leg contains approximately 202 calories and 18.5g of protein. It contains 0g of carbohydrates and about 14.2g of fat, making it a high-protein, moderate-fat food choice.
Yes, lamb leg is excellent for keto and low-carb diets because it contains zero carbohydrates. Its natural fat content and high protein profile help meet the macronutrient requirements of a ketogenic lifestyle.
Lamb is naturally permissible in both Halal and Kosher diets; however, the meat must be slaughtered and processed according to specific religious rituals to be certified. Always check the packaging for official Halal or Kosher certification symbols.
Lamb leg is most commonly roasted whole in the oven or braised slowly to tenderize the muscle fibers. It pairs exceptionally well with aromatics like garlic, rosemary, and thyme, and is best cooked to an internal temperature of 145°F (63°C) for medium-rare.
Lamb leg has a rich, savory, and slightly earthy flavor that is more intense than beef. The taste can be described as 'gamey,' though this is often milder in younger lamb compared to older mutton.
Raw lamb leg typically stays fresh for 3 to 5 days when stored in the coldest part of the refrigerator. It should be kept in its original packaging or tightly wrapped to prevent exposure to air and cross-contamination.
raw lamb leg is a versatile ingredient found in cuisines around the world. With 202 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze raw lamb leg for 6 to 9 months for optimal quality. For best results, use vacuum sealing or wrap it tightly in heavy-duty aluminum foil and plastic wrap to prevent freezer burn.
You should leave a thin layer of the 'fat cap' on the meat to keep it moist and flavorful during roasting. However, you may want to trim away excessively thick patches of hard fat or the thin, papery skin known as the 'fell' if it hasn't been removed.
Spoiled lamb will have a distinct sour or ammonia-like odor and a slimy or tacky texture on the surface. If the meat has turned a dark grey or greenish color rather than its natural pinkish-red, it should be discarded.