Lamb Meat

Lamb meat

4 oz lamb meat (uncooked, average of all cuts) contains:

233 cal;
16 gm protein (complete);
18 gm fat;
9.5 mg calcium;
142 mg phosphorus;
1.2 mg iron;
80 mg sodium;
312 mg potassium;
.14 mg B-1;
.2 mg B-2;
4.6 mg niacin;
11.5 gm saturated fatty acids;
.5 gm linoleic acid;
80 gm cholesterol;
14 mg magnesium.

Lamb is the meat from sheep under a year old; after that it is usually considered mutton. It is a good source of complete protein, needed for growth and for maintenance and restoration of tissues, for burning fat and for the production of energy, hormones, antibodies, and white blood cells; protein can also aid against anemia, low blood sugar, high blood pressure, and water retention. Lamb is rich in phosphorus, needed for strong bones and teeth, in potassium, for the production of energy and maintenance of muscle tone, and in sulphur, needed for healthy hair, skin, and nails. Lamb also provides some B vitamins, important for the maintenance of good health. Persons with heart problems or high cholesterol levels should choose the leaner cuts and trim off all Bible fat before cooking.