Lamb Tenderloin Carpaccio
Lamb Tenderloin Carpaccio is a refined appetizer featuring paper-thin slices of raw or lightly seared lamb tenderloin, typically served with olive oil, lemon, capers, and fresh herbs. It is an Italian-inspired variation of the classic beef carpaccio, showcasing the delicate flavor and tenderness of premium lamb.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats while being very low in carbohydrates, making it suitable for low-carb or high-protein diets. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 250-350 kcal per serving.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 26 g |
| Carbs | 1 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 65 mg |
| Iron | 2.5 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 6.5 mg |
| Phosphorus | 210 mg |
| Selenium | 24 mcg |
| Potassium | 340 mg |
| Vitamin B6 | 0.3 mg |
Per 4 oz (113 g) · estimated, varies by recipe
💡 What's interesting
Culturally, carpaccio was invented in Venice in the 1960s, and using lamb tenderloin offers a more delicate and gamey twist compared to beef. Nutritionally, lamb is one of the richest dietary sources of conjugated linoleic acid (CLA), a fatty acid studied for its potential health benefits.
