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Also known as: mechanically separated lamb
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Mechanically separated lamb is a paste-like meat product produced by forcing lamb bones with attached edible meat through a sieve under high pressure. This process separates the bone from the meat tissue, resulting in a finely textured product often used in processed meats like sausages, patties, or nuggets.
It is a good source of complete protein, Vitamin B12, and heme iron, which are essential for muscle repair and preventing anemia. However, it is relatively high in fat (25g per 100g) and calories, so it should be consumed in moderation as part of a balanced diet.
Every 100g of raw mechanically separated lamb contains approximately 14.5g of protein. While this is lower than whole muscle cuts of lamb, it still provides all essential amino acids necessary for body function.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates and a high fat content of 25g per 100g. This macronutrient profile makes it an ideal energy source for those following a strict low-carb or ketogenic diet.
In its raw, pure form, mechanically separated lamb is naturally gluten-free. However, because it is frequently used as a base for processed items like meatballs or sausages, you should always check the ingredient label for added grain-based fillers or binders.
Due to its fine, paste-like texture, it is best used as an ingredient in sausages, meatloaves, or blended burger patties. It should always be cooked to a minimum internal temperature of 160°F (71°C) to ensure food safety, as the mechanical process increases the surface area for potential bacterial growth.
raw mechanically separated lamb is a versatile ingredient found in cuisines around the world. With 285 calories per 100g and 14.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It should be kept in its original airtight packaging in the coldest part of the refrigerator at or below 40°F (4°C). Because it is more processed than whole cuts, it is highly perishable and should be used within 1 to 2 days of purchase.
Yes, it can be frozen for long-term storage. Wrap it tightly in freezer-safe plastic or foil to prevent freezer burn; for the best quality and flavor, it should be consumed within 2 to 3 months of freezing.
It is particularly rich in Vitamin B12, which is crucial for nerve function, and zinc, which supports the immune system. It also contains highly bioavailable heme iron, which the body absorbs more efficiently than iron from plant sources.
Signs of spoilage include a sour or off-putting odor, a slimy or sticky surface texture, and a color shift toward grey or green. If the meat exhibits any of these characteristics or has been left at room temperature for over two hours, it should be discarded immediately.