Lamb meat comes from sheep that are less than 1 year old and is typically more tender than meat from older sheep. Many parts of lamb can be eaten, including the leg, ribs, hindquarter and shoulder. It is considered a red meat and has a similar nutritional profile to beef.
Basic Nutrition
One 3-oz. serving of cooked domestic lamb made up of a composite of different parts and weighing approximately 85 g contains 498 calories and 50 g of fat. Of the fats in lamb, 23 g are saturated fat, 22 g are monounsaturated fat and the remainder is polyunsaturated fat. Lamb has 97 g cholesterol per serving. Ten g of protein are in a single serving of lamb, and there are no carbohydrates or fiber. Lamb has 49 mg sodium per serving.
Micronutrients
A serving of cooked lamb supplies 1.1 mg iron, about 6 percent of the recommended daily value. It also has 16 mcg selenium, about 23 percent of the daily recommended amount. There are 2.0 mcg of vitamin B12 and 6.6 mg niacin in a serving of lamb, about 33 percent of the daily recommendation for each of these vitamins. Lamb also contains high levels of phosphorus and zinc. Other nutrients present in lamb include choline, betaine, calcium, magnesium, potassium, copper, pantothemic acid, folate, riboflavin, thiamin and vitamin K. All of the essential amino acids are supplied by lamb, making it a complete protein source.
Specific Cuts
Many specific cuts of lamb are lower in fat and calories than the composite of lamb meat overall. A 3-oz. serving of lamb leg and shoulder cubed for kabobs has only 190 calories and 7.5 g fat. These cuts are also higher in protein, containing 28.6 g per serving. A serving of lamb loin, or lamb chop, has 269 calories and 19 g fat.
Health Impact
Iron and vitamin B12, both supplied by lamb, contribute to the proper functioning of red blood cells, enabling them to carry oxygen to the body's tissues. The zinc in lamb can contribute to immune function and wound healing. However, frequent consumption of red meat has been linked to a higher risk of death from conditions such as heart disease and cancer, according to "The Washington Post."
Alternatives
Meat from an adult sheep is called mutton and is sometimes used in place of lamb. Other red meat alternatives include beef, goat and pork. Chicken, turkey, fish and seafood are not considered red meat, and are generally considered to be healthier than red meats, such as lamb.
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