Lamb — 294 kcal

Lamb provides 24.5g of protein per 100g, which is competitive with most other meats. Chicken breast typically offers 31g, beef around 26g, and pork about 27g per 100g. Protein content can vary depending on the cut and preparation method.

With 20.9g of fat per 100g, you can assess where Lamb falls on the lean-to-fatty spectrum. Cuts with under 10g fat per 100g are generally considered lean. Trimming visible fat and choosing grilling or baking over frying can further reduce the fat content.

Food-safety guidelines recommend cooking poultry to 74°C (165°F), ground meats to 71°C (160°F), and whole cuts of beef, pork, or lamb to at least 63°C (145°F) with a 3-minute rest. Always use a meat thermometer to verify doneness.

Raw Lamb keeps 1–2 days in the refrigerator (0–4°C) and up to 4–12 months in the freezer (-18°C), depending on the cut. Cooked leftovers are safe for 3–4 days refrigerated. Wrap tightly or use airtight containers to prevent freezer burn.

Beyond its 24.5g of protein, Lamb is a source of highly bioavailable iron, zinc, and B vitamins — especially B12, which is found almost exclusively in animal products. A 100g portion supplies 294 kcal along with these essential micronutrients.