Meat
raw lamb loin.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
SERVING
CALORIES
202
PROTEIN
18.5g
CARBS
0g
FAT
14.2g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories202kcal—
Protein18.5g37%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat14.2g18%
Saturated fat6.1g31%
Trans fat0.70g—
Cholesterol70mg23%
Water66.5g—
MINERALS
Sodium65mg3%
Potassium310mg7%
Calcium13mg1%
Iron1.6mg9%
Magnesium21mg5%
Phosphorus175mg14%
Zinc3.4mg31%
Copper0.10mg11%
Manganese0.01mg0%
Selenium21.8µg40%
VITAMINS
Vitamin A0µg0%
Vitamin C0mg0%
Vitamin D0.10µg1%
Vitamin E0.20mg1%
Vitamin K0µg0%
Thiamin (B1)0.11mg9%
Riboflavin (B2)0.21mg16%
Niacin (B3)5.8mg36%
Pantothenic acid (B5)0.60mg12%
Vitamin B60.12mg7%
Folate (B9)2.0µg1%
Vitamin B122.1µg88%
%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
- ✓Rich in Vitamin B12 for nervous system health
- ✓Provides bioavailable heme iron to prevent anemia
- ✓High zinc content supports immune function
- ✓Contains CLA (conjugated linoleic acid) which may support metabolic health
COOKING TIPS
In the kitchen.
- 1Remove from the refrigerator 20-30 minutes before cooking to ensure even heat distribution
- 2Pat the surface completely dry with paper towels to achieve a superior brown crust (Maillard reaction)
- 3Always allow the meat to rest for at least 5-10 minutes after cooking to retain juices
STORAGE
Keep it fresh.
- Store in the coldest part of the refrigerator at or below 40°F (4°C)
- Keep in original packaging or a leak-proof container to prevent cross-contamination
- Use within 3 to 5 days of purchase or freeze immediately
FAQ
Frequently asked questions.
How long does raw lamb loin last in the fridge?
Raw lamb loin typically stays fresh for 3 to 5 days when stored properly in the refrigerator.
Can raw lamb loin be frozen?
Yes, it can be frozen for 6 to 9 months for best quality, though it remains safe indefinitely if kept at 0°F.
What should I look for when buying lamb loin?
Look for meat that is fine-textured and firm, with a bright pinkish-red color and white (not yellow) fat marbling.
What is the best substitute for lamb loin?
Beef tenderloin or venison loin are the best substitutes due to their similar lean texture and tenderness.
How do I prepare lamb loin for cooking?
Trim any excessive silver skin if present, pat dry, and season generously with salt and pepper or herbs like rosemary.
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.
Is lamb loin a lean cut of meat?
Yes, the loin is one of the leanest and most tender parts of the lamb compared to the shoulder or breast.
Does lamb loin have a strong 'gamey' flavor?
Lamb loin has a milder flavor than other cuts, though the fat contains most of the distinct lamb aroma; trimming excess fat can reduce this.
What are common flavor pairings for lamb loin?
It pairs exceptionally well with garlic, rosemary, thyme, mint, balsamic glaze, and red wine reductions.
