Lamb, loin, separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
Whole food · Lamb, Veal, and Game Products
This is a succulent cut of lamb, specifically the loin, cooked to a tender, juicy finish with a delicate crust from broiling. The meat boasts a rich, savory flavor with a mild gaminess and a satisfyingly firm yet tender texture, enhanced by a thin, flavorful layer of fat. Nutritionally, it is a powerhouse of high-quality protein and healthy fats, providing substantial energy with zero carbohydrates.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory umami flavor and tender, melt-in-your-mouth texture that feels indulgent yet nourishing. Its versatility makes it a centerpiece for everything from elegant Sunday roasts to simple weeknight grills, deeply rooted in culinary traditions from the Middle East to the Mediterranean.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content may be a concern for those monitoring heart health or cholesterol levels. To mitigate this, enjoy it in moderation, pair it with fiber-rich vegetables like roasted broccoli or a fresh salad, and trim any excess visible fat before cooking to reduce overall fat intake.
Key benefits
- Excellent source of high-quality, complete protein for muscle repair and growth.
- Rich in essential minerals like iron, zinc, and selenium.
- Provides healthy fats, including conjugated linoleic acid (CLA).
- Low-carb and sugar-free, suitable for ketogenic and low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb loin is one of the most tender cuts on the animal, often referred to as the 'saddle' or 'loin chop' area, and its tenderness is due to the minimal work this muscle does compared to tougher cuts like the shoulder or leg.
Full nutrition (USDA data · scales with serving)
| Water | 53.3 g |
| Energy | 297 kcal |
| Energy | 1243 kj |
| Protein | 26.1 g |
| Total lipid (fat) | 20.6 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 201 mg |
| Potassium, K | 336 mg |
| Sodium, Na | 78.0 mg |
| Zinc, Zn | 3.6 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 28.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.26 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 19.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 19.0 ug |
| Vitamin B-12 | 2.5 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.7 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.80 g |
| SFA 16:0 | 4.4 g |
| SFA 18:0 | 2.8 g |
| Fatty acids, total monounsaturated | 8.7 g |
| MUFA 16:1 | 0.60 g |
| MUFA 18:1 | 7.9 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.29 g |
| PUFA 20:4 | 0.07 g |
| Cholesterol | 99.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 2.0 g |
| Lysine | 2.3 g |
| Methionine | 0.67 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.88 g |
| Valine | 1.4 g |
| Arginine | 1.5 g |
| Histidine | 0.83 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.97 g |
FAQ
How does broiling affect the flavor and texture of lamb loin?
Broiling uses high, direct heat to create a caramelized, flavorful crust on the outside while keeping the inside juicy and tender. It enhances the natural richness of the lamb and intensifies its savory notes.
Is lamb loin a good choice for a high-protein diet?
Yes, it is an excellent choice, providing about 26 grams of protein per 100 grams. It is a complete protein source, containing all essential amino acids necessary for muscle maintenance and growth.
How can I reduce the fat content when cooking lamb loin?
You can trim any visible fat before cooking, choose a leaner cut, and use cooking methods that allow fat to drip away, such as broiling or grilling. Pairing it with low-carb, high-fiber vegetables also helps balance the meal.
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 2.97 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: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.