Lamb meat

Also called lamb

Lamb is sheep meat with a tender texture. Cooks boil, simmer, grill, roast, or steam it, and pair it with rosemary.

Meat
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Meat & poultry
Texture: Tender
Cooked most in: Asia, Africa, Europe
Top country: Armenia
Dishes: 19 in the catalogue
Energy: 203 kcal per 100 g

Photo: Pujanak · Public domain · Wikimedia Commons

In the kitchen

How to use lamb meat

Typical ways to cook or use it

Boil simmer
Grill
Roast
Steam

Preparing it

For a roast leg, cut incisions and insert rosemary sprigs.

Cooking with it

One typical leg roast cooks for two hours at 180 °C.

Goes well with

rosemary

Flavour

Taste and texture

Texture

Tender

Nutrition

What 100 g of lamb meat holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 59%Fat 41%Carbohydrate 0%of the macronutrients by weight

Nutrition per 100 g of lamb meat, raw
Energy	203 kcal · 849 kJ
Protein	19 g
Fat	13 g
of which saturated	6.4 g
Carbohydrate	0 g
Sodium	70 mg
Cholesterol	66 mg

Nutrition per 100 g of lamb meat, raw: minerals and vitamins
Potassium	302 mg
Calcium	15 mg
Iron	1.7 mg
Magnesium	22 mg
Zinc	2.5 mg
Vitamin B12	1.8 µg

Cooked

Protein 49%Fat 51%Carbohydrate 0%of the macronutrients by weight

Nutrition per 100 g of lamb meat, cooked
Energy	309 kcal · 1,293 kJ
Protein	23 g
Fat	24 g
of which saturated	10 g
Carbohydrate	0 g
of which sugars	0 g
Fibre	0 g
Sodium	64 mg
Cholesterol	95 mg

Nutrition per 100 g of lamb meat, cooked: minerals and vitamins
Potassium	246 mg
Calcium	18 mg
Iron	2.1 mg
Magnesium	23 mg
Zinc	3.4 mg
Folate	19 µg
Vitamin B12	2.2 µg

Source: USDA FoodData Central (foods 172586, 172490), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where lamb meat is cooked

19 dishes in the catalogue use lamb meat. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list lamb meat among their ingredients.

Origins

The 1600s · United States
Navajo cooking incorporated lamb after Spanish explorers and settlers introduced sheep.

On the table

Dishes made with lamb meat

15 of the 19 catalogued dishes that use it, spread across the countries they come from.

Tongseng
Indonesia
Thiebou Yapp
Senegal
Kibbeh safarjaliyeh
Mrouzia
Morocco
Mititei
Romania
Tava
Armenia
Cağ kebabı
Türkiye
Dhansak
India
Rogan josh
Iran
Zarb
Kololak
Armenia
Khinkal
Lamb burger
Mutton hot pot
Svið

Dish lists come from Wikidata; a dish counts when its recorded ingredients include lamb meat.

Good to know

Diet and allergens: lamb meat in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: From: meatChecked and not found: egg, fish, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Family

Related forms

A kind of: sheep meat