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Lamb contains twice amount of fat to beef and pork. Even the lean cut of lamb are comparatively high in fat. Like most meat, lamb is a good source of B vitamins and iron and zinc. Lamb's kidney are a good low-fat, low-calorie source of protein. Lamb's liver is one of the best sources of iron and protein. However, livers are high in cholesterol.

Uses of Lamb

Lamb features prominently in cuisines of the Mediterranean, North Africa, the Middle East, Certain parts of China and India because other red meats are eschewed for religious or economic reasons.

Nutrition Chart

Lamb / 100g leg, roast, lean only shoulder, roast
Calories 203 235
Carbohydrate 0g 0g
Total Fat 9.4g 14g
Fibre 0g 0g
Protein 30g 28g
Cholesterol 110mg 107mg
Good Source of Vital Vitamins Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12 Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12
Good Source of Dietary Minerals Potassium, phosphorus, iron, zinc, Potassium, phosphorus, iron, zinc,