Nutritional Value Of Lamb

Lamb is the culinary name given to the meat of young sheep, less than 12 months of age. The meat of an older sheep is called hogget and later is known as mutton. Lamb is expensive and much more healthy and delicious, as compared to its counterparts. It has a mild and unique taste and is available in different cuts, including shoulder, rack, shank/breast, loin and leg. Lamb’s meat is dense and low in fat, thus making it a great addition to a healthy diet plan. The meat is a highly prized, but its taste and color is directly related to the animal’s diet and the place where it is raised. However, it proves to be an excellent source of vitamins and minerals. Earlier, the meat of lamb used to be tough and stringy, as the sheep were raised by the migrating people in flocks. Today, the meat has gone a lot more tender, mild and flavorful, due to modern breeding and raising methods. It is enjoyed throughout the world, preferably in Turkey, Greece, New Zealand, Australia and countries of the Middle East. To know about the nutrition value present in lamb, go through the Food Rating Chart given below.

Lamb Nutrition Facts

Amount of Lamb: 4.00 oz-wt

Total Weight of Lamb: 113.40 g

Nutrients	Amount
Basic Components
Protein	30.15 g
Water	71.17 g
Ash	1.53 g
Calories
Total Calories	229.07 KJ
Calories From Fat	99.61 KJ
Calories From Saturated Fat	37.97 KJ
Cholesterol	98.61 mg
Fats
Total Fat	11.07 g
Saturated Fat	4.22 g
Mono Fat	4.48 g
Poly Fat	0.98 g
Vitamins
Vitamin E Alpha Equiv	0.18 mg
Niacin B3	7.75 mg
Thiamin - B1	0.11 mg
Riboflavin - B2	0.31 mg
Niacin equiv	13.62 mg
Vitamin B6	0.18 mg
Vitamin E IU	0.27 IU
Vitamin E mg	0.18 mg
Folate	28.35 mcg
Pantothenic acid	0.77 mg
Vitamin D mcg	0.34 mcg
Vitamin D IU	13.61 IU
Vitamin B 12	2.45 mcg
Biotin	2.27 mcg
Minerals
Calcium	19.28 mg
Copper	0.15 mg
Iron	2.77 mg
Magnesium	30.62 mg
Manganese	0.03 mg
Phosphorus	233.60 mg
Potassium	302.78 mg
Selenium	34.36 mcg
Sodium	74.84 mg
Zinc	4.60 mg
Saturated Fats
10:0 capric	0.02 g
12:0 lauric	0.03 g
14:0 myristic	0.33 g
15:0 pentadecanoic	0.06 g
16:0 palmitic	2.23 g
17:0 margaric	0.09 g
18:0 stearic	1.37 g
Mono Fats
16:1 Palmitol	0.33 g
18:1 Oleic	4.04 g
17:1 heptadecenoic	0.11 g
Poly Fats
18:2 Linoleic	0.73 g
18:3 Linolenic	0.16 g
Other Fats
Omega 3 Fatty Acids	0.15 g
Omega 6 Fatty Acids	0.82 g
Amino Acids
Alanine	1.81 g
Arginine	1.79 g
Aspartate	2.65 g
Cystine	0.36 g
Glutamate	4.38 g
Glycine	1.47 g
Histidine	0.95 g
Isoleucine	1.45 g
Leucine	2.35 g
Lysine	2.66 g
Methionine	0.77 g
Phenylalanine	1.23 g
Proline	1.26 g
Serine	1.12 g
Threonine	1.29 g
Tryptophan	0.35 g
Tyrosine	1.01 g
Valine	1.63 g

Buying & Storing Facts

The quality of lamb should be ensured before buying. You need to make sure that the tender flesh is pink in color, firm and with a fine texture.
The fat surrounding the lamb should be white in color. Don’t purchase it if the fat is crumbling, yellow or tough, as these are the characteristics of old meat.
A younger lamb can be identified with a blue tinge on the knuckle. A pale color, ranging from pink to light red, is also one of the traits of a young lamb.
Some lambs are also available in different grades, like prime, select and choice. The prime and choice grades of lamb are both flavorful and tender; however they possess a higher fat content.
Like most of the other meats, lamb too is highly perishable and needs to be refrigerated as soon as possible, in the original store packaging.
It is preferred to store and use lamb as per the ‘Use by’ date mentioned on the pack, to avoid its unhealthy intake. If dates are not mentioned on the pack, the different parts of the lamb like lamb roasts and chops can be kept for 3 to 5 days in refrigerator, while ground lamb can stay for not more than 2 days.
If you have bought more than one lamb, the best way to save it is by wrapping it tightly with aluminum foil or freezer paper. This will allow storage of ground lamb for 3 to 4 months and roasts and chops for about 6 to 9 months.

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