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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, New Zealand lamb loin is a nutrient-dense protein source. It provides high-quality complete protein for muscle repair, heme iron for blood health, and essential B vitamins and zinc for immune support.
A 100g serving of raw lamb loin contains approximately 202 calories and 20.5 grams of protein. It is a carbohydrate-free food with about 13.2 grams of fat per serving.
Yes, lamb loin is excellent for the ketogenic diet because it contains zero carbohydrates. Its moderate fat content and high protein profile help meet keto macros while providing essential micronutrients.
Lamb loin can be beneficial for weight loss due to its high protein content, which increases satiety and helps preserve lean muscle. However, because it contains 202 calories per 100g, it should be consumed in controlled portions compared to leaner meats like chicken breast.
Lamb loin is a tender cut best prepared using dry-heat methods like pan-searing, grilling, or roasting. For the best texture, cook it to medium-rare (an internal temperature of 145°F or 63°C) and let it rest for 5 minutes before slicing.
New Zealand lamb is primarily grass-fed, giving it a lean texture and a mild, clean, and slightly earthy flavor. It is generally considered less 'gamey' than grain-fed lamb from other regions.
Raw lamb loin should be kept in the coldest part of your fridge and used within 3 to 5 days. If the meat develops a sour smell, a slimy texture, or a greyish tint, it has likely spoiled and should be discarded.
raw new zealand lamb loin is a versatile ingredient found in cuisines around the world. With 202 calories per 100g and 20.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze raw lamb loin for 6 to 9 months for the best quality. To prevent freezer burn, wrap it tightly in plastic wrap and then a layer of foil, or use a vacuum-sealed bag.
Yes, plain raw lamb loin is 100% gluten-free. If you are buying pre-marinated or seasoned lamb loin, check the ingredient label as some marinades may contain soy sauce or thickeners that include gluten.
A significant portion of New Zealand's lamb exports are processed using halal methods to accommodate global markets. However, you should always look for a specific halal certification seal on the packaging to ensure it meets your dietary requirements.