Lamb & Mutton (Sheep)
Nutrition Information
| Nutrient / Component | Per 100 g (Raw Lean Lamb) | Per 100 g (Roasted / Cooked) | Per 3 oz Cooked (85 g) |
|---|---|---|---|
| Energy (Calories) | 148 kcal | 206.0 kcal | 175.1 kcal |
| Water | 71.9 g | 61.2 g | 52.0 g |
| Protein | 20.78 g | 28.24 g | 24.00 g |
| Total Fat | 6.97 g | 9.71 g | 8.25 g |
| — Monounsaturated Fat | 2.85 g | 3.97 g | 3.37 g |
| — Polyunsaturated Fat | 0.52 g | 0.72 g | 0.61 g |
| — Saturated Fat | 2.65 g | 3.69 g | 3.14 g |
| Cholesterol | 66 mg | 89.0 mg | 75.7 mg |
| Total Carbohydrates | 0.0 g | 0.0 g | 0.0 g |
| Dietary Fiber | 0.0 g | 0.0 g | 0.0 g |
| Total Sugars | 0.0 g | 0.0 g | 0.0 g |
| Potassium | 310 mg | 353.0 mg | 300.1 mg |
| Phosphorus | 192 mg | 225.0 mg | 191.3 mg |
| Sodium | 65 mg | 72.0 mg | 61.2 mg |
| Magnesium | 23 mg | 26.0 mg | 22.1 mg |
| Calcium | 14 mg | 16.0 mg | 13.6 mg |
| Iron (Heme Iron) | 1.88 mg | 2.32 mg | 1.97 mg |
| Zinc | 3.30 mg | 4.41 mg | 3.75 mg |
| Selenium | 22.8 µg | 26.4 µg | 22.4 µg |
| Copper | 0.120 mg | 0.140 mg | 0.119 mg |
| Vitamin B12 | 2.31 µg | 2.55 µg | 2.17 µg |
| Niacin (B3) | 6.54 mg | 7.35 mg | 6.25 mg |
| Riboflavin (B2) | 0.230 mg | 0.280 mg | 0.238 mg |
| Vitamin B6 | 0.130 mg | 0.150 mg | 0.128 mg |
| Pantothenic Acid (B5) | 0.650 mg | 0.720 mg | 0.612 mg |
| Thiamine (B1) | 0.100 mg | 0.110 mg | 0.094 mg |
| Folate (B9) | 18.0 µg | 21.0 µg | 17.9 µg |
| Choline | 69.3 mg | 82.5 mg | 70.1 mg |
Description
Domestic sheep meat (Ovis aries), categorized according to animal maturity as tender young lamb (under one year of age), intermediate hogget (one to two years), or rich, fully matured mutton (adult sheep), is one of the most nutrient-dense, flavorful red meats in global cuisine. Celebrated across Mediterranean, Middle Eastern, European, and Australasian culinary traditions, sheep meat is prized for its succulence, complete amino acid profile, and unique concentration of fat-soluble bioactives. When evaluating lamb nutritional value per 100g (raw, lean composite cuts trimmed of external fat), it delivers approximately 148 calories, 20.8 grams of complete protein, and 7.0 grams of dietary lipids. Thermal preparation concentrates protein density through natural moisture loss: 100g of roasted lean lamb yields roughly 206 calories and 28.2 grams of complete protein, while a standard dietary portion—commonly logged as a 3 oz roasted lamb serving (approx. 85 grams)—supplies 175 calories alongside 24.0 grams of high-biological-value protein.
Conjugated Linoleic Acid (CLA), Oleic Acid & Lipid Partitioning
Unlike grain-fed poultry, sheep are natural ruminants with specialized ruminal microflora that ferment roughage into distinct bioactive lipids:
Conjugated Linoleic Acid (CLA): Lamb and sheep mutton are the world’s richest dietary sources of ruminant-derived rumenic acid (the primary CLA isomer, cis-9, trans-11 CLA). CLA exhibits clinically documented properties that enhance lipid oxidation, assist in modulating inflammatory adipokines, and support lean body mass retention.
Monounsaturated & Saturated Fats: Approximately 40% to 45% of the lipid profile in lean lamb consists of heart-healthy monounsaturated fatty acids (MUFAs), predominantly oleic acid (the same fatty acid predominant in extra virgin olive oil), balanced alongside structural saturated fats (stearic and palmitic acids).
Fat-Soluble Bioactives: The marbling in pasture-raised lamb acts as a bioavailable carrier for fat-soluble vitamins such as Vitamin E and Vitamin K2 (menaquinone-4), optimizing calcium metabolism and cellular membrane protection.
Protein Quality, Leucine Threshold & Muscular Hypertrophy
Lamb protein achieves an optimal Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1.00, delivering all nine essential amino acids in proportions that closely match human physiological requirements. A 3 oz roasted cut provides over 2,000 mg of leucine, cleanly surpassing the critical leucine threshold required to activate the intracellular mTORC1 complex and initiate muscle protein synthesis (MPS). Beyond muscular preservation, high-protein ruminant meat triggers the release of satiety gut peptides (such as cholecystokinin and peptide YY) while blunting circulating ghrelin, extending metabolic fullness and blunting postprandial appetite.
Exceptional Micronutrients: Vitamin B12, Heme Iron, Zinc & Creatine
Sheep meat provides a powerhouse matrix of bioavailable micronutrients and cellular ergogenic compounds:
Vitamin B12 (Cobalamin) Super-Potency: Delivering 2.31 µg per 100g raw (and over 2.17 µg in a 3 oz cooked portion), a single serving supplies roughly 90% of the daily value (DV). Vitamin B12 is essential for myelin sheath integrity, cellular DNA methylation, and healthy red blood cell synthesis.
Bioavailable Heme Iron ($Fe^{2+}$): Supplying 1.88 mg per 100g raw (approx. 1.97 mg per 3 oz cooked portion), lamb delivers iron in its readily absorbable heme form, which bypasses common dietary inhibitors like phytates and polyphenols to counteract iron-deficiency fatigue and optimize systemic oxygen transport.
Zinc & Selenium Density: A 3 oz cooked serving delivers 3.75 mg of bioavailable zinc (roughly 34% DV) to support carbonic anhydrase activity, immune defense, and testosterone synthesis, alongside 22.4 µg of selenium (over 40% DV) to fuel antioxidant glutathione peroxidase enzymes.
Creatine & Carnosine: Lamb provides substantial natural concentrations of creatine and the dipeptide carnosine, which support cellular ATP resynthesis during high-intensity contractions and buffer intramuscular hydrogen ion ($H^+$) accumulation to delay physical exhaustion.
