United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  17227, Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, choice, cooked
heading Nutrient Unit
Value per 100 g

oz 85 g

piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) 250 g
Proximates Water g 55.82 47.45 139.55
Proximates Energy kcal 271 230 678
Proximates Protein g 25.51 21.68 63.77
Proximates Total lipid (fat) g 18.01 15.31 45.02
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 16 14 40
Minerals Iron, Fe mg 1.93 1.64 4.83
Minerals Magnesium, Mg mg 24 20 60
Minerals Phosphorus, P mg 193 164 482
Minerals Potassium, K mg 318 270 795
Minerals Sodium, Na mg 72 61 180
Minerals Zinc, Zn mg 4.74 4.03 11.85
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.100 0.085 0.250
Vitamins Riboflavin mg 0.260 0.221 0.650
Vitamins Niacin mg 6.550 5.567 16.375
Vitamins Vitamin B-6 mg 0.140 0.119 0.350
Vitamins Folate, DFE µg 19 16 48
Vitamins Vitamin B-12 µg 2.57 2.18 6.42
Vitamins Vitamin A, IU IU 0 0 0
Lipids Fatty acids, total saturated g 7.450 6.332 18.625
Lipids Fatty acids, total monounsaturated g 7.630 6.485 19.075
Lipids Fatty acids, total polyunsaturated g 1.290 1.097 3.225
Lipids Cholesterol mg 96 82 240