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Lamb is a good source of of Protein, Vitamins including Thiamin (Vitamin B1), Riboflavin (Vitamin B2), Niacin (Vitamin B3), Vitamin B6, Vitamin B12, Folacin (Folic Acid) and Minerals including Zinc, Iron and Magnesium.
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Nutrition Information
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Based on a 100 gram serving of cooked lamb*
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Average amount per 100 gram serving
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Percent of Recommended Daily Intake**
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Energy
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266 kcal
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12%
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Vitamin B12
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2.65 mcg
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88%
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Niacin (Vitamin B3)
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11.48 NE
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74%
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Zinc
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5.49 mg
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55%
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Protein
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26.37 grams
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40%
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Riboflavin (Vitamin B2)
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0.25 mg
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23%
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Iron
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2.12 mg
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22%
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Vitamin B6
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0.13 mg
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13%
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Magnesium
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25 mg
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11%
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Folate (Folic Acid)
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20 mcg
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10%
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Thiamin (Vitamin B1)
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0.09 mg
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10%
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*These values are based on the average of 60 cuts including a mix of lean and non-lean cuts and various cooking methods to reflect actual consumption.
**The values are expressed as a percentage of the average daily-recommended nutrient intake of an adult male and female across all (adult) ages.
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Sources:
Canadian Nutrient File; Health Canada, Nutrition Research Division; 2001;
Health Canada Website, Recommended Nutrient Intakes for Canadians; Health and Welfare Canada; 1986
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Lamb Facts
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· Alberta is home to a thriving sheep industry that produces over 230,000 sheep and lambs each year.
· Grain fed, to produce a natural and mild flavour, Alberta lamb consistently ranks as the number one consumer choice when compared to grass-fed New Zealand or Australian product in blind taste tests.
· Lamb is considered a red meat, and should be prepared in the same manner as beef. It is OK to prepare lamb 'Medium' to 'Medium-Rare'. As with beef, it is best to not overcook it.
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· Lamb is a very ancient food, and there is evidence that sheep were domesticated by 8900 B.C. in Iraq and Romania. Some of the oldest traditional recipes from Greece date back several thousand years.
· "Lamb" is used to define sheep meat less than one year old, while "mutton" is used to define meat from sheep over one-year-old.
· As a comparison, Lamb contains approximately the same amount of protein and iron as beef, but is much easier to digest. Lamb Chops contain half the amount of fat as an equivelant serving of Beef Loin. A serving of Lamb Chops contains the same amount of fat as an equivelant portion of Chicken Breast (with skin).
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Last Updated on:
Copyright © 2008. All rights reserved. Big Sky Lamb,
Phone: (403) 335-9686 · Email: info@bigskylamb.com
Website created by: Ehrler Computer Consulting www.createweb.ca
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