Leg Of Lamb Nutrition Benefits and Facts

Nutritional summary

Leg of lamb is a source of high-quality protein containing all essential amino acids, but major health institutions recommend limiting red meat intake to moderate portions to manage risks associated with saturated fat and heme iron .
Consuming lean cuts of lamb instead of white meat like chicken has been shown in a randomized study to have a similar effect on serum lipid profiles (cholesterol and fat levels in the blood), suggesting that lean lamb can be part of a heart-healthy diet .
Grass-finished lamb provides a more favorable fatty acid profile than grain-fed alternatives, specifically increasing the concentration of omega-3 fatty acids which are linked to improved cardiovascular and neurological health .
Lamb meat contributes to dietary vitamin D intake, containing both vitamin D3 and its metabolite 25(OH)D3, which help maintain the blood levels necessary to prevent deficiency .

Interesting fact

The tradition of eating lamb at Easter originates from the Jewish Passover, where the animal was historically sacrificed and its blood used to mark lintels.

Standout nutrients

ACE

SOURCE

Chromium

ELITE

SOURCE

Zinc

ACE

SOURCE

Niacin

ACE

SOURCE

Vitamin D

167

kcal per 100g

Protein19.0g

Fat9.95g

Fat breakdown

Polyunsat0.43g

Monounsat3.42g

Saturated4.45g

Trans0.33g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

Gluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Heavier footprint

Ruminant livestock production is associated with high methane emissions and significant land use.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or airtight container

Freeze

6–12 months

Wrap tightly to prevent freezer burn

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

3 contributing source foods

Swiss Food Database

1 contributing source food

Claim citations

Consuming grass finished lamb improves blood plasma ω-3 fatty acid response among healthy consumers - PMC

[1]pmc.ncbi.nlm.nih.gov

Effect of unprocessed red meat on obesity and related factors: A systematic review and meta‐analysis - PMC

[2]pmc.ncbi.nlm.nih.gov

Contribution of Vitamin D2 and D3 and Their Respective 25-Hydroxy Metabolites to the Total Vitamin D Content of Beef and Lamb - PMC

[3]pmc.ncbi.nlm.nih.gov

Red meat vs. white meat: A comparative analysis of histological characteristics, nutritional profiles, and health implications - PMC

[4]pmc.ncbi.nlm.nih.gov

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

[8]pmc.ncbi.nlm.nih.gov

Interpretation and Application of the Recommendations in the Diet and Health Report - Improving America's Diet and Health - NCBI Bookshelf

[11]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

45.5

Version

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