Lamb, ground, cooked, broiled
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Broiled ground lamb is a savory, deeply flavored protein with a rich, slightly gamey taste and a tender, crumbly texture when cooked. It delivers a powerful protein punch—nearly 25 grams per 100g—while being completely carb-free, making it a staple for high-protein, low-carb diets.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, savory flavor that stands up to bold spices and herbs, and its incredible versatility—it can be the star in everything from Mediterranean kofta to American burgers. Its cultural significance in Middle Eastern, Mediterranean, and South Asian cuisines makes it a beloved comfort food for millions.
⚠️ Watch-outs & how to enjoy it better
The relatively high saturated fat content (about 8g per 100g) means those managing cholesterol or heart health should practice portion control. To counteract this, pair it with fiber-rich vegetables like roasted eggplant or a fresh salad, and choose leaner grinds when available.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Naturally zero carbohydrates and sugar
- Rich in bioavailable heme iron and zinc
- Contains conjugated linoleic acid (CLA)
- Provides B vitamins like B12 and niacin
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Ground lamb was a key ingredient in the original 'meat pie' recipes that evolved into the modern British Shepherd's Pie, which was traditionally made with leftover roasted lamb.
Full nutrition (USDA data · scales with serving)
| Water | 55.1 g |
| Energy | 283 kcal |
| Energy | 1184 kj |
| Protein | 24.8 g |
| Total lipid (fat) | 19.6 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 201 mg |
| Potassium, K | 339 mg |
| Sodium, Na | 81.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 27.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.25 mg |
| Niacin | 6.7 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 19.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 19.0 ug |
| Choline, total | 93.4 mg |
| Betaine | 12.3 mg |
| Vitamin B-12 | 2.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.3 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.75 g |
| SFA 16:0 | 4.2 g |
| SFA 18:0 | 2.6 g |
| Fatty acids, total monounsaturated | 8.3 g |
| MUFA 16:1 | 0.57 g |
| MUFA 18:1 | 7.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 97.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 1.9 g |
| Lysine | 2.2 g |
| Methionine | 0.64 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.83 g |
| Valine | 1.3 g |
| Arginine | 1.5 g |
| Histidine | 0.78 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.92 g |
FAQ
How do I prevent ground lamb from becoming dry or tough?
Avoid overcooking. Broil or pan-fry just until no longer pink in the center. Mixing in a little finely grated onion or using a higher fat grind (like 80/20) helps retain moisture.
Is ground lamb the same as ground beef nutritionally?
No. Ground lamb is typically higher in fat and calories but also richer in certain minerals like zinc and iron. It has a distinct flavor profile and is not a direct 1:1 nutritional swap.
What's the best way to store and freeze it?
Use fresh ground lamb within 1-2 days of purchase. For longer storage, freeze in airtight packages or freezer bags for up to 3-4 months. Thaw in the refrigerator before cooking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.83 kcal/g · 35% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.