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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb tenderloin is a very lean and nutrient-dense cut of meat. It is an excellent source of high-quality protein, Vitamin B12, and bioavailable heme iron, which supports energy levels and immune health.
A 100g serving of raw lamb tenderloin contains approximately 23.42 grams of protein. This makes it a highly efficient source of complete protein for muscle repair and growth.
Yes, it is an excellent choice for weight loss because it is relatively low in calories (136 per 100g) and high in protein. The high protein content helps increase satiety, keeping you full for longer periods while maintaining muscle mass.
Absolutely. With 0g of carbohydrates and a high protein-to-fat ratio, lamb tenderloin fits perfectly into a ketogenic or low-carb diet. It provides essential nutrients like zinc and B12 without any added sugars or starches.
Yes, raw lamb tenderloin is naturally gluten-free. However, if you are purchasing pre-marinated or seasoned tenderloin, always check the label as some spice blends or marinades may contain gluten-based thickeners or soy sauce.
Because it is a very lean and tender cut, it is best cooked quickly using high-heat methods like pan-searing, grilling, or roasting. To maintain its tenderness, it is recommended to cook it to medium-rare, reaching an internal temperature of 145°F (63°C).
Lamb tenderloin has a mild, delicate flavor compared to other cuts of lamb. It is significantly less 'gamey' than the shoulder or leg and has a buttery, fine-grained texture that is very tender when prepared correctly.
raw lamb tenderloin is a versatile ingredient found in cuisines around the world. With 136 calories per 100g and 23.42 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store raw lamb tenderloin in the coldest part of your refrigerator at or below 40°F (4°C). It should be used within 3 to 5 days of purchase, or kept in its original vacuum-sealed packaging until the indicated use-by date.
Yes, you can freeze lamb tenderloin for 6 to 9 months for optimal quality. Wrap it tightly in plastic wrap or vacuum-seal it, then place it in a heavy-duty freezer bag to prevent freezer burn and preserve the texture.
Lamb tenderloin is rich in heme iron, which is the form of iron most easily absorbed by the human body. This helps prevent iron-deficiency anemia, supports healthy red blood cell formation, and maintains consistent energy levels.