Super source
Protein
19.0 g · 38% DV target
A premium, lean roasting cut prized for its tender texture and robust flavor, leg of lamb serves as a dense source of complete protein and bioavailable micronutrients.
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 .411
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 .2
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 .18
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 .3
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
19.0 g · 38% DV target
4.45 g · 22% DV target
Not a benefit — best kept low
0.33 g · 33% DV target
Not a benefit — best kept low
0.17 g · Top 19% of meat & poultry
36.1 μg · 4% DV target
1.82 μg · 9% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or airtight container
Wrap tightly to prevent freezer burn
Ruminant livestock production is associated with high methane emissions and significant land use.
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.