Lamb, ground, raw
Whole food · Lamb, Veal, and Game Products
Ground lamb is the minced meat of a young sheep, prized for its rich, slightly gamey flavor and tender, juicy texture when cooked. It is a nutritionally dense protein source, offering a substantial 17.5g of protein and 18.6g of fat per 100g, with virtually no carbohydrates. Its high fat content gives it a succulent mouthfeel and makes it ideal for flavorful, satisfying dishes.
💚 Why it's loved
People love ground lamb for its deep, savory, and slightly sweet flavor that is more complex than beef, making it a star in spiced dishes. Its versatility is unmatched, easily adapting to everything from Mediterranean kebabs to Middle Eastern kofta and Indian curries.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content (about 8g per 100g) may be a concern for those monitoring heart health or cholesterol levels. To mitigate this, choose leaner cuts (e.g., 85/15), drain excess fat after cooking, and pair it with fiber-rich vegetables like roasted eggplant or a large side salad. The distinct gaminess can also be off-putting to some; this can be balanced by using aromatic spices like mint, cumin, or coriander, or by marinating in yogurt and lemon juice.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in essential vitamins and minerals like B12, zinc, and iron.
- Contains conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
- Provides a good source of healthy fats, including omega-3 fatty acids.
- Naturally carb-free, suitable for low-carb and ketogenic diets.
🍽️ Popular dishes
Lamb Kofta (Middle Eastern/Mediterranean spiced meatballs or patties)
Shepherd's Pie (British/Irish savory pie with mashed potato topping)
Lamb Bolognese (Italian pasta sauce variation)
Keema (Indian/Pakistani minced meat curry)
Lamb Burgers (often with feta, mint, and tzatziki)
Sfiha (Levantine lamb flatbread)🌍 Where it's eaten
💡 Did you know?
Lamb is the most commonly consumed red meat in the world, with countries like Australia, New Zealand, and the United Kingdom being major producers and consumers.
Full nutrition (scales with serving)
| Water | 63.3 g |
| Energy (Atwater General Factors) | 237 kcal |
| Energy (Atwater Specific Factors) | 242 kcal |
| Nitrogen | 2.8 g |
| Protein | 17.5 g |
| Total lipid (fat) | 18.6 g |
| Ash | 0.86 g |
| Carbohydrate, by difference | -0.25 g |
| Calcium, Ca | 6.6 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 17.5 mg |
| Phosphorus, P | 156 mg |
| Potassium, K | 272 mg |
| Sodium, Na | 53.5 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.00 mg |
| Cholesterol | 75.0 mg |
FAQ
What is the difference between lamb and mutton?
Lamb comes from a sheep under one year old, while mutton comes from an older sheep (over two years). Lamb is generally more tender and has a milder flavor, whereas mutton is stronger, gamier, and tougher.
How should I store raw ground lamb?
Store it in the refrigerator at 40°F (4°C) or below and use it within 1-2 days. For longer storage, freeze it in an airtight container or freezer bag for up to 3-4 months.
What is the best way to cook ground lamb to avoid it being greasy?
Brown it in a skillet over medium-high heat, breaking it into crumbles, and then drain the excess fat in a colander. You can also choose a leaner grind (e.g., 85/15 or 90/10) to start with.