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Lamb 101: Nutrition Facts and Health Effects
Not only is it a rich source of high-quality protein, but lamb is also an outstanding source of iron, zinc, and vitamin B12. Regular consumption may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.
Lamb is the meat of young domestic sheep (Ovis aries).
It’s a type of red meat — a term used for the meat of mammals that is richer in iron than chicken or fish.
The meat of young sheep — in their first year — is known as lamb, whereas mutton is a term used for the meat of adult sheep.
It’s most often eaten unprocessed, but cured (smoked and salted) lamb is also common in some parts of the world.
Being rich in high-quality protein and many vitamins and minerals, lamb can be an excellent component of a healthy diet.
Here’s everything you need to know about lamb.
Nutrition facts
Lamb is mainly composed of protein but also contains varying amounts of fat.
Protein
Like other types of meat, lamb is primarily composed of protein.
The protein content of lean, cooked lamb is usually 25–26% (1Trusted Source).
Lamb meat is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance.
Therefore, eating lamb — or other types of meat — may be especially beneficial for bodybuilders, recovering athletes, and people post-surgery.
Eating meat promotes optimal nutrition whenever muscle tissue needs to be built up or repaired.
Fat
Lamb contains varying amounts of fat depending on how much of it has been trimmed away, as well as the animal’s diet, age, gender, and feed. The fat content is usually around 17–21% (1Trusted Source).
It is composed mainly of saturated and monounsaturated fats — in approximately equal amounts — but also has small amounts of polyunsaturated fat.
Thus, a 3.5-ounce (100-gram) serving of roasted lamb provides 6.9 grams of saturated, 7 grams of monounsaturated, and only 1.2 grams of polyunsaturated fat
And as always have a chilled day from the Viking
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