The New Complete Book of Food

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r Lamb

(Chevon [goat meat], mutton)

Nutritional Profile

Energy value (calories per serving): Moderate

Protein: High

Fat: Moderate

Saturated fat: High

Cholesterol: Moderate to high

Carbohydrates: None

Fiber: None

Sodium: Moderate

Major vitamin contribution: B vitamins

Major mineral contribution: Iron

About the Nutrients in This Food

Like other foods from animals, lamb is a good source of high-quality proteins

with sufficient amounts of all the essential amino acids. Like other meats, it

is high in fat, saturated fat, and cholesterol, an excellent source of B vitamins

plus heme iron, the form of iron most easily absorbed by the body.

One three-ounce serving of roasted domestic (U.S.) lean leg of lamb

has 10.6 g fat (4.3 g saturated fat, 4.65 g monounsaturated fat, 0.7 g poly-

unsaturated fat), 76 mg cholesterol, 1.7 mg iron (9 percent of the RDA for a

woman, 21 percent of the RDA for a man), and 4 mg zinc (5 percent of the

RDA for a woman, 3.6 percent of the RDA for a man).

One three-ounce serving of roasted frozen imported New Zealand leg

of lamb has 11.9 g fat (5.7 g saturated fat, 4.5 g monounsaturated fat, 0.6 g

polyunsaturated fat), 86 mg cholesterol, 1.8 mg iron (10 percent of the RDA

for a woman, 23 percent of the RDA for a man), and 3.1 mg zinc (39 percent

of the RDA for a woman, 28 percent of the RDA for a man).

The Most Nutritious Way to Serve This Food

Broiled or roasted, to allow the fat to melt and run off the meat. Soups and

stews that contain lamb should be skimmed.

* Values are for lean roasted lamb.