Calories in Ground Lamb: Nutritional facts for Ground Lamb Types

A 100g serving of broiled ground lamb contains 283 calories, while a 100g raw serving has 282 calories.

One kilogram of broiled ground lamb contains 2830 calories, and one kilogram of raw ground lamb has 2820 calories.

A Cedar Springs Foods Lamb Patty (113g) has 330 calories, and a serving from a brand like Thomas Farms (112g) contains 320 calories.

Ground lamb provides distinct nutritional benefits from a high concentration of quality protein and key micronutrients. The key health advantages of consuming ground lamb are listed here.

• Supports Energy Production: The rich supply of B vitamins in ground lamb, particularly Vitamin B12 and Niacin, is critical for converting food into usable energy. These vitamins function as coenzymes in the metabolic pathways that break down carbohydrates, fats, and proteins. A review by Depeint, F., Bruce, W. R., & Shangari, N. (2006), "Mitochondrial function and toxicity," confirmed the fundamental role of B vitamins in supporting mitochondrial energy production and overall metabolic health.
• Aids in Anemia Prevention: Ground lamb is a valuable source of heme iron, a form of iron that is more readily absorbed by the body than the non-heme iron found in plants. Heme iron is essential for creating hemoglobin, the protein in red blood cells responsible for carrying oxygen. A review by Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014), "Review on iron and its importance for human health," confirmed that adequate intake of heme iron is effective in preventing iron-deficiency anemia.
• Promotes a Healthy Immune System: The high concentration of zinc in ground lamb is vital for the proper development and function of immune cells. Zinc helps the body fight off pathogens and is crucial for both innate and adaptive immunity. Research by Prasad, A. S. (2008), "Zinc in Human Health: Effect of Zinc on Immune Cells," demonstrated the essential role of zinc in maintaining a robust immune response.

Consumption of ground lamb involves health considerations connected to its high saturated fat content. The health issues linked to ground lamb consumption are explained below.

• Increased Risk of Cardiovascular Disease: Ground lamb contains a high level of saturated fat, which can raise low-density lipoprotein (LDL) cholesterol levels, a major risk factor for heart disease. A medium broiled patty (85g) contains 6.9g of saturated fat (35% DV). A scientific advisory from the American Heart Association by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease," reaffirmed the recommendation to limit saturated fat intake to reduce cardiovascular disease risk. An alternative with lower saturated fat is ground chicken or lean ground turkey. A suggested amount is a small portion limited to occasional consumption.
• High Calorie Density: The high fat content makes ground lamb a calorie-dense food, which can lead to weight gain if consumed in large quantities without adjusting overall calorie intake. A medium broiled patty (85g) contains 241 calories. A meta-analysis by Mozaffarian, D., Hao, T., Rimm, E. B., Willett, W. C., & Hu, F. B. (2011), "Changes in diet and lifestyle and long-term weight gain in women and men," found a direct association between red meat consumption and long-term weight gain. A lower-calorie alternative is lentils or lean ground beef. A daily suggested amount is to treat ground lamb as an occasional indulgence rather than a regular part of a diet.

No, ground lamb is not a good food choice for frequent eating because of its high concentration of saturated fat and calories, which are linked to adverse health outcomes. The nutritional profile does offer some benefits for bodily functions. The high protein content supports Weight Management by increasing feelings of fullness and maintaining metabolic rate, a concept detailed in a study by Paddon-Jones, D., et al. (2008), "Protein, weight management, and sarcopenia." The rich supply of B vitamins supports Brain Health and energy metabolism. A study by Kennedy, D. O. (2016), "B Vitamins and the Brain: Mechanisms, Dose and Efficacy—A Review," details the critical role of B vitamins in cognitive function. The selenium in the meat supports Cellular Health by acting as an antioxidant. A review by Rayman, M. P. (2012), "Selenium and human health," demonstrated the importance of adequate selenium intake for supporting the body's antioxidant defenses.

A healthy serving size for ground lamb is 3 ounces (85g) of cooked meat. This portion is recommended by health organizations like the American Heart Association to help control the intake of saturated fat and calories within daily healthy limits. A 3-ounce serving of broiled ground lamb contains 241 calories and 6.9g of saturated fat (35% DV). For individuals with higher calorie needs, such as athletes, or those on specific high-protein diets, a slightly larger portion may be appropriate. Conversely, individuals on calorie-restricted diets or those with a family history of heart disease may need to consume smaller portions or choose ground lamb less frequently.

The calorie count in ground lamb varies depending on the cut of meat used for grinding. Ground lamb from the shoulder has the highest calorie value at 320 calories per 100 grams when raw, a result of its high fat content and marbling. Ground lamb from the loin contains the lowest calorie value at 220 calories per 100 grams, reflecting its status as the leanest part of the animal. Ground lamb from the leg has a calorie count of 250 calories per 100 grams, placing it in the middle.

No, ground lamb is not more nutritious than ground beef, as the two have very similar nutritional profiles with minor differences. When comparing 100g of broiled 85/15 ground lamb to the same portion of 85/15 ground beef, the lamb contains more calories (283 vs. 243) and more fat (22g vs. 16g). Ground beef offers a higher concentration of iron and zinc, which are crucial for oxygen transport and immune function. Ground lamb provides a slightly greater amount of selenium, an important antioxidant, and contains more omega-3 fatty acids. Both meats are excellent sources of high-quality protein and Vitamin B12. The better choice depends on individual nutritional needs and flavor preferences.

The best and safest temperature for cooking ground lamb is an internal temperature of 160°F (71°C). This specific temperature is recommended by the United States Department of Agriculture (USDA) because it is the point at which harmful bacteria like E. coli and Salmonella are effectively destroyed. The grinding process can introduce bacteria from the surface of the meat into the center, making it crucial to cook the lamb all the way through. The most reliable method to ensure the lamb has reached this temperature is to insert a food thermometer into the thickest part of the patty or meatloaf.

Ground lamb meat is not a commonly used ingredient in making desserts.

The practice of mincing lamb has ancient origins in the Middle East, the Mediterranean, and Central Asia, where sheep were among the first domesticated animals. Mincing tougher cuts of lamb was a practical way to make the meat tender and stretch a valuable resource. This technique gave rise to some of the world's oldest and most enduring dishes. Kofta, seasoned meatballs or skewers of minced lamb, has roots in Persian cuisine and spread throughout the Ottoman Empire. In the Levant, the combination of minced lamb and bulgur wheat created kibbeh, a dish with countless variations. Greek cuisine developed moussaka, a layered casserole of eggplant and spiced ground lamb. In the British Isles, Shepherd's Pie emerged as a rustic dish to use leftover roasted lamb, which was minced and topped with mashed potatoes. The mechanical meat grinder in the 19th century made the process easier, but unlike ground beef, ground lamb's popularity remained concentrated in cultures with a long history of sheep husbandry.