Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable fat, cooked (from Database)

Lamb is the culinary term for the meat of young domestic sheep (Ovis aries), typically under one year of age, renowned for its tender texture and rich flavor. New Zealand is one of the world’s leading lamb exporters, with a climate and pasture‑based farming system that produces lean, grass‑fed animals. Pasture‑raised lamb from New Zealand often exhibits a distinctive flavor profile associated with high levels of omega‑3 fatty acids due to the animals' forage diet. Historically, sheep farming spread from the Middle East into Europe and then to the Southern Hemisphere. New Zealand’s lamb industry developed in the 19th and 20th centuries with a focus on export markets, particularly to Europe and North America. Today, New Zealand lamb is recognized for its consistent quality, humane farming practices, and strong safety standards under both NZ Ministry for Primary Industries (MPI) and USDA import inspections. The specific product "Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable fat, cooked" refers to a USDA FoodData Central entry (FDC ID: 172512) that standardizes this category. This composite includes portions of trimmed retail cuts from various primal sections (e.g., loin, leg, shoulder) that are frozen at origin, imported, and cooked before analysis. Cooking processes for this composite are standardized for nutrient database purposes and may include roasting, braising, or broiling to typical doneness. The term 'separable fat' indicates that the nutrition analysis includes both lean muscle and the fat that can be physically separated, offering a complete picture of what consumers would ingest. Culturally, lamb is central to cuisines in New Zealand, Australia, the Middle East, and Mediterranean regions. It appears in dishes such as roast leg of lamb, lamb chops with rosemary and garlic, kebabs, tagines, and more. The versatility of cooking styles—from slow roasting to quick grilling—reflects lamb’s global culinary presence. Understanding the origins, production practices, and typical processing methods helps consumers appreciate the food both nutritionally and gastronomically.

The nutrition profile of this specific lamb cut shows a high calorie and fat content relative to lean meats: 586 kcal per 100g cooked, largely due to its ~60g of total fat, of which ~31.5g is saturated fat. In contrast to leaner meats like chicken breast (~3g fat per 100g), this lamb’s fat content places it closer to fattier cuts of beef. Saturated fat is a major determinant of the overall energy density of lamb meat, providing 9 kcal per gram compared to 4 kcal for protein or carbohydrate. Proteins and Amino Acids: The protein content (~9.7g per 100g cooked) comprises high‑quality, complete proteins with all essential amino acids. This includes lysine (0.857g) and leucine (0.755g), which are critical for muscle protein synthesis and metabolic regulation. These values indicate that lamb supports muscle maintenance, immune function, and tissue repair. Fats: Beyond saturated fats, lamb also delivers monounsaturated fats (~23.15g) and polyunsaturated fats (~2.52g), components that in moderation can play roles in cellular membrane structure and hormone synthesis. Lamb contains small amounts of PUFA 18:2 (linoleic acid) and PUFA 18:3 (alpha‑linolenic acid), precursors to omega‑3 and omega‑6 pathways, though much lower than grass‑fed beef or wild game. Cholesterol: At 109mg per 100g, lamb’s cholesterol content should be considered in the context of overall dietary cholesterol intake. The implications of cholesterol on blood lipid profiles vary between individuals but remain an important nutrition consideration for those with dyslipidemia. Micronutrients: Lamb is a source of key minerals including iron (1.39mg), which is in the highly bioavailable heme form, supporting red blood cell production and oxygen transport. Zinc (1.17mg) contributes to immune and reproductive health. Vitamin B12 (2.42µg) is abundant, supplying well over the daily recommended intake for adults, crucial for nervous system function and red blood cell formation. Other B‑vitamins like niacin (8.03mg) and riboflavin (0.18mg) contribute to energy metabolism. Unlike fruits and vegetables, lamb has no carbohydrates, fiber, or vitamin C, highlighting its role purely as a source of protein and fat rather than energy from carbs. When compared to other meats like lean pork or chicken, lamb offers higher iron and B12 per serving, providing nutritional advantages for populations at risk of deficiency.

The health effects of red meat like lamb combine both benefits and considerations that must be balanced. High‑quality protein from lamb is well‑supported by nutrition science as essential for muscle maintenance, especially important for older adults and athletes. Complete proteins provide all nine essential amino acids necessary for tissue repair, immune function, and metabolic health. Adequate protein intake is linked to improved satiety, preservation of lean body mass during weight loss, and better functional outcomes in aging populations. Vitamin B12 and Iron are two standouts in lamb. B12 is vital for DNA synthesis, neurologic function, and red blood cell formation. Lamb’s rich B12 content (>2µg per 100g) fulfills adults’ daily requirements in a single serving. Heme iron, found predominantly in animal sources, is more readily absorbed than non‑heme iron from plants, making lamb a useful choice to prevent iron deficiency anemia, especially among women of reproductive age or individuals with higher iron needs. Clinical and observational evidence suggests that moderate consumption of lean red meat can improve iron status and reduce anemia risk. Lamb also contributes zinc, essential for immune response and wound healing. However, multiple prospective studies and meta‑analyses examining red meat and chronic disease outcomes highlight important caveats. For instance, increased red meat intake has been associated with elevated cardiovascular risk factors and blood lipid changes in some populations, particularly when intake exceeds moderate amounts. Saturated fats and cholesterol found in lamb can contribute to higher LDL cholesterol when consumed in excess, which is a recognized risk factor for atherosclerosis and cardiovascular disease. Some evidence from large cohort analyses links habitual high red meat consumption with higher risks of cardiovascular disease and type 2 diabetes, although results vary across populations and dietary patterns. Moreover, cooking methods can influence health outcomes. High‑temperature grilling or pan‑frying can produce heterocyclic amines and polycyclic aromatic hydrocarbons—compounds shown in mechanistic studies to damage DNA and promote carcinogenesis. Minimizing charring and choosing baking or roasting reduces these compounds. In summary, lamb offers concentrated nutrition that supports key physiological functions, particularly when consumed as part of a balanced diet rich in vegetables, whole grains, and healthy fats. These benefits are best realized when intake aligns with moderation guidelines and healthy cooking practices.

Source: USDA FoodData Central (FDC ID: 172512)