LambMeat

255

kcal / 100g

288

kcal / 1 serving (4 oz)

5 things to watch for

Low-CalorieLow-FatLow-SugarVeganVegetarian

Dairy-FreeEgg-FreeGluten-FreeHigh-ProteinKetoLow-CarbNut-FreePalm Oil FreeSoy-Free

Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.

Nutrition Facts (per 100g)

Nutrient	Amount	%DV
Energy	255kcal	—
Protein	17.14g	34%
Total lipid (fat)	20.71g	27%
Fatty acids, total saturated	9.926g	50%
Cholesterol	73mg	24%
Carbohydrate, by difference	0g	0%
Sodium, Na	77mg	3%

Vitamins & Minerals

Calcium, Ca9mg (1% NRV)

Iron, Fe1.41mg (10% NRV)

Diet Compatibility

VeganNo
No — Lamb is not vegan.
Based on Open Food Facts ingredient analysis. How we set this
VegetarianNo
No — Lamb is not vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
Palm Oil FreeYes
Yes — Lamb is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
Gluten-FreeYes
Yes — Lamb is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Dairy-FreeYes
Yes — Lamb is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Nut-FreeYes
Yes — Lamb is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
Soy-FreeYes
Yes — Lamb is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
Egg-FreeYes
Yes — Lamb is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
KetoYes
Yes — Lamb is keto-friendly (0 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
Low-CarbYes
Yes — Lamb is low-carb (0 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
Low-SugarUnclear
We can't determine whether Lamb is low in sugar from the available data — worth a quick check against the label before you buy.
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
High-ProteinYes
Yes — Lamb is high in protein (17.14 g protein per 100g, meets the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
Low-FatNo
No — Lamb is not low-fat (20.71 g fat per 100g, over the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
Low-CalorieNo
No — Lamb is not low-calorie (255 kcal per 100g, over the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this

Read the sourced research

Meat, including lamb, is naturally low-FODMAP because it carries essentially no carbohydrate, per Monash University's FODMAP research team. High-FODMAP marinade ingredients like garlic or onion, not the lamb itself, are usually what push a dish out of low-FODMAP range. ^[7]
Alpha-gal syndrome (AGS) triggers allergic reactions to lamb and other mammal meat, including beef, pork, venison, and rabbit, per the CDC. It's caused by certain tick bites, most often the lone star tick in the US. ^[8]
People with AGS are generally advised to avoid lamb along with all other mammalian meat, per the CDC. Some also need to avoid dairy and certain medications. ^[9]
Lamb has 0g carbohydrate per 100g cooked, per USDA FoodData Central, so plain lamb is naturally keto-compatible and gluten-free on its own. Marinades, breading, or sauces added before cooking are what typically add carbs or gluten, not the meat itself. ^[10]

Health Benefits

The World Health Organization's IARC classifies red meat, including lamb, as Group 2A - probably carcinogenic to humans, based on limited evidence for colorectal cancer and weaker evidence for pancreatic and prostate cancer. That classification covers red meat as a category (beef, pork, veal, lamb, mutton, goat), not lamb studied on its own. ^[1]
The US National Cancer Institute's Cancer Trends Progress Report also links red meat, including lamb, to higher colorectal cancer risk. It cites weaker evidence for a possible link to prostate and pancreatic cancer as well. ^[2]
The American Cancer Society labels red meat, including lamb, a 'probable carcinogen' - a lower-certainty tier than processed meat, which it calls a 'known carcinogen.' ^[3]
A meta-analysis of randomized controlled trials found plant protein produced better total and LDL cholesterol changes than red meat, though the effect depended on the comparison diet's own saturated fat content. One small trial in that same review found lean lamb specifically had blood-lipid effects similar to fish or chicken. ^[4]
Lamb contains more conjugated linoleic acid (CLA), a ruminant fat, than beef or veal. Some research links CLA to modest reductions in body fat, though large supplemental doses may carry adverse metabolic effects. ^[5]

Storage & Buying Tips

Raw lamb chops, roasts, and steaks keep 3 to 5 days in the fridge. Ground lamb and stew meat are more perishable - only 1 to 2 days.

Ground lamb freezes well for 3 to 4 months at best quality. Cooked lamb dishes keep 3 to 4 days refrigerated.

Cook whole cuts (chops, steaks, roasts) to at least 145°F, then rest 3 minutes. Ground lamb and organ meats need a higher 160°F, since grinding spreads surface bacteria through the meat. ^[6]

Frequently Asked Questions

Is it safe to eat medium-rare lamb?

Whole cuts are fine - chops, steaks, and roasts hit food-safe once they reach 145°F internally and rest for 3 minutes, and the center can still look pink at that point. Ground lamb is a different story: grinding spreads any surface bacteria through the whole batch, so USDA sets a higher 160°F bar for it, which rules out a pink center. ^[6]

Can pregnant women eat lamb?

Yes, as long as it's cooked all the way through with no pink or blood left. The UK's NHS flags raw, undercooked, or salt-preserved lamb (like some deli meats) as a small toxoplasmosis risk in pregnancy - an infection that can lead to miscarriage or complications for the baby. ^[11]

Can babies have lamb as a first meat?

Yes - Solid Starts says well-cooked lamb is fine as one of a baby's very first foods, once they're developmentally ready for solids, typically around the 6-month mark. ^[12]

Can you freeze cooked lamb?

Yes - get it in the freezer within 2 hours of cooking. Shredding or dicing it first makes reheating quicker and more even.

Guides disagree on how long it keeps best - 2 to 3 months per one source, 3 to 6 months per another. Thaw it in the fridge and reheat fully either way. ^[13]

Does lamb have a high histamine level?

Not by nature. A UK histamine-intolerance guide from Benenden Health names lamb, alongside chicken, as a lower-histamine option compared with aged, salted, or fermented meats.

That said, histamine builds up in any meat as it spoils. Freshness matters more here than which animal the meat came from. ^[14]

What's the difference between lamb, mutton, and sheep?

Sheep is the animal itself (Ovis aries). Lamb is the meat from a young sheep - usually 6 to 8 months old, and always under a year.

Mutton comes from an older sheep and has a noticeably stronger flavor than lamb. ^[6]

Found in these products

None of the products in our database currently contain Lamb.

Sources & Last Updated

Nutrition data: USDA FoodData Central, “Lamb, Australian, ground, 85% lean / 15% fat, raw” (SR Legacy, fdcId 172608), updated 2026-08-27.

Research reviewed 2026-08-27.