Lamb, loin, separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled

Lamb loin refers to the cut of meat from the back of a young domestic sheep (Ovis aries) typically under 14 months old, which differentiates it from mutton, the meat of older sheep. This specific cut — the loin — is known for its tender texture and rich flavor due to its moderate marbling and balanced fat content, making it a prized choice among cooks and chefs. Traditionally, lamb has been a staple in cuisines across Mediterranean, Middle Eastern, and European cultures. It’s commonly featured in Sunday roasts, holiday feasts such as Easter, and celebratory meals in many parts of the world. The USDA categorizes this particular food as "Lamb, Veal, and Game Products" and details it as “separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled,” meaning that the cut includes both lean muscle and external fat trimmed to a quarter‑inch layer before cooking. Broiling is a dry‑heat cooking technique that exposes the meat to high, direct heat, typically in an oven or broiler, resulting in a flavorful crust while maintaining juiciness inside. This method contrasts with roasting (also dry heat but more even and slower) or braising (moist heat), leading to subtle differences in texture and nutrient retention. Lamb meat varies widely in quality and flavor depending on rearing practices. Pasture‑raised or grass‑fed lamb has been shown to have a more favorable fatty acid profile, usually containing higher levels of beneficial omega‑3 and conjugated linoleic acid (CLA) when compared to grain‑fed lamb. These feeding differences also contribute to variations in color, fat distribution, and nutrient concentration. Furthermore, lamb nomenclature changes globally; for instance, “hogget” refers to sheep between one and two years old in some countries, and “mutton” to those older than two, each with stronger flavor profiles and generally chewier textures. This cut of lamb, when broiled, represents one of the tastiest and most versatile forms of lamb meat, suitable for both simple home dinners and upscale dining. With its deep cultural roots and culinary versatility, broiled lamb loin bridges traditional gastronomy and modern nutritional interest. Its nutrient density, which includes high‑quality protein and essential micronutrients, makes it a subject of interest not only for chefs and food lovers but also for nutrition experts and health researchers seeking nutrient‑rich animal protein sources.

The nutrition profile of broiled lamb loin reflects its status as a rich source of several key macro‑ and micronutrients. According to the USDA FoodData Central database, a 100‑gram cooked portion provides 316 kcal, 25.17 grams of protein, and 23.08 grams of total fat, with 0 grams of carbohydrates and 0 grams of dietary fiber. Its water content is about 51.57 grams per 100 grams cooked, reflecting the balance between moisture and solid nutrients. Its protein content lies solidly within the range expected for lean animal proteins, offering a dense source of essential amino acids needed for tissue repair, immune function, and metabolic processes. Protein quality in lamb is high due to a complete array of essential amino acids. This includes notable amounts of leucine, lysine, valine, and methionine — amino acids associated with muscle protein synthesis and metabolic regulation. The fatty acid profile contains roughly 9.83g saturated fat, 9.7g monounsaturated fat, and 1.68g polyunsaturated fat per 100g. Although lamb is often criticized for its saturated fat content, the monounsaturated fraction — largely oleic acid — mirrors fatty acid proportions found in heart‑healthy foods such as olive oil. The balance of fats contributes not only to taste and texture but also influences the metabolic effects of consumption. Micronutrient levels in broiled lamb loin are substantial for iron (1.81 mg), zinc (3.48 mg), selenium (27.4 µg), phosphorus (196 mg), and potassium (327 mg). Iron from red meat like lamb is primarily heme iron, which is more bioavailable than non‑heme iron found in plant sources, making lamb an efficient option for preventing iron deficiency anemia when consumed in balanced portions. Zinc plays critical roles in immune function, DNA synthesis, and cellular division. Selenium supports antioxidant defenses through selenoproteins, which mitigate oxidative stress and support thyroid hormone metabolism. B vitamins are also abundant in lamb. Vitamin B12 (2.47 µg) supports red blood cell formation and nervous system health, while niacin (7.1 mg) and riboflavin (0.25 mg) are crucial for energy metabolism. Choline (93.8 mg) supports cell membrane integrity and neurotransmitter synthesis. These micronutrients often are less abundant in plant‑based diets, making lamb a valuable consideration for those with increased needs such as older adults or athletes. In comparison to other red meats, broiled lamb loin’s nutrient profile is competitive with lean cuts of beef and pork but tends to contain distinctive proportions of specific micronutrients like selenium and B12. Compared to poultry, lamb generally contains more iron and zinc but also more saturated fat, implying different roles in dietary planning. Overall, lamb loin is nutrient‑dense, offering substantial protein and micronutrients per calorie, albeit with a higher fat content than lean white meats.

Source: USDA FoodData Central (FDC ID: 172489)