Lamb, loin, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This cut of lamb loin, with its delicate marbling of lean meat and fat, offers a tender, buttery texture and a rich, distinctly sweet, and slightly gamy flavor. Nutritionally, it's a powerhouse of high-quality protein and provides essential fats, including conjugated linoleic acid (CLA), without any carbohydrates.
Calorie split: 25% protein · 0% carbs · 75% fat
↓ Full nutrition💚 Why it's loved
People adore lamb loin for its elegant, tender bite and its ability to absorb marinades and seasonings beautifully, making it a centerpiece for celebratory meals. Its flavor is prized in cuisines worldwide, often associated with feasts and special occasions.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it should be enjoyed in moderation, especially by those monitoring heart health. To counteract, practice portion control (e.g., 4-6 oz servings) and pair with fiber-rich vegetables like roasted Brussels sprouts or a quinoa salad to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable.
- Provides zinc, crucial for immune function.
- Contains B vitamins, especially B12, for energy metabolism.
- Source of healthy monounsaturated fats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb is one of the earliest meats to have been domesticated and consumed by humans, with evidence of sheep herding dating back over 10,000 years in the Fertile Crescent.
Full nutrition (USDA data · scales with serving)
| Water | 59.5 g |
| Energy | 279 kcal |
| Energy | 1167 kj |
| Protein | 17.2 g |
| Total lipid (fat) | 22.8 g |
| Ash | 0.88 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 159 mg |
| Potassium, K | 226 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 2.6 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 19.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.21 mg |
| Niacin | 6.5 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Vitamin B-12 | 2.1 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 | 9.9 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.10 g |
| SFA 14:0 | 0.91 g |
| SFA 16:0 | 5.0 g |
| SFA 18:0 | 3.1 g |
| Fatty acids, total monounsaturated | 9.3 g |
| MUFA 16:1 | 0.66 g |
| MUFA 18:1 | 8.4 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.41 g |
| PUFA 20:4 | 0.07 g |
| Cholesterol | 72.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.73 g |
| Isoleucine | 0.83 g |
| Leucine | 1.3 g |
| Lysine | 1.5 g |
| Methionine | 0.44 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.70 g |
| Tyrosine | 0.58 g |
| Valine | 0.93 g |
| Arginine | 1.0 g |
| Histidine | 0.54 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.84 g |
| Proline | 0.72 g |
| Serine | 0.64 g |
FAQ
How is lamb loin different from lamb leg?
The loin is a smaller, more tender cut from the back, ideal for quick, high-heat cooking like grilling or pan-searing. The leg is a larger, more worked muscle, often roasted whole or cut into steaks, with a slightly firmer texture and more connective tissue.
What does 'trimmed to 1/8" fat' mean?
It means the external fat cap has been trimmed down to a uniform thickness of about 3 millimeters, leaving a thin, flavorful layer that bastes the meat during cooking without being excessive.
Is lamb loin a good choice for a low-carb diet?
Yes, absolutely. With 0g of carbohydrates and 0g of sugar, it's a perfect protein source for ketogenic, carnivore, or other low-carb dietary approaches.
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 2.79 kcal/g · 25% 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: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.