Lamb, NS as to cut provides 292 kcal per 100 g, with 24.3 g of protein, 0 g of carbohydrates and 20.8 g of fat. 1 cup of Lamb, NS as to cut (135 g) provides about 394 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 292 kcal |
| Protein | 24.3 g |
| Carbohydrates | 0 g |
| Fat | 20.8 g |
| Sodium | 379 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 cup | 135 g | 394 kcal |
| 1 piece/slice | 30 g | 88 kcal |
| 1 oz yields | 20 g | 58 kcal |
| 1 cubic inch | 17 g | 50 kcal |
| 100 g | 100 g | 292 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Lamb, particularly the cuts referred to as 'NS' (not specified), originates from domesticated sheep raised primarily for their meat. This type of meat is known for its rich flavor and tenderness, making it a staple in various cuisines around the world. It is particularly popular in Mediterranean, Middle Eastern, and British dishes, where lamb is often the centerpiece of meals. The meat is typically sourced from young sheep, leading to a more delicate taste and texture compared to mutton.
Nutritionally, lamb is a powerhouse of protein, providing approximately 24.3 grams per 100 grams, making it an excellent choice for muscle building and repair. It is low in carbohydrates, with zero grams per serving, and contains a significant amount of fat, primarily healthy monounsaturated and saturated fats. The presence of essential vitamins and minerals, including iron and Vitamin B12, supports various bodily functions, such as oxygen transport and nerve function. Due to its robust flavor, lamb is often grilled, roasted, or slow-cooked and pairs well with a variety of herbs and spices.
Lamb, NS as to cut contains approximately 292 calories per 100 grams, making it a calorie-dense protein source suitable for energy replenishment.
Yes, lamb is healthy when consumed in moderation. It is rich in protein, vitamins, and minerals that support various bodily functions, but attention to portion sizes is key due to its fat content.
Store Lamb, NS as to cut in the refrigerator at temperatures between 0-4°C (32-39°F). For extended storage, freeze the meat in airtight packaging to maintain quality.
Eating Lamb, NS as to cut provides high-quality protein essential for muscle growth, significant amounts of iron for oxygen transport, and Vitamin B12 for nerve health, contributing to overall wellness.
It is generally recommended to consume lamb in moderation, about 150-200 grams per serving, 1-2 times per week as part of a balanced diet.
