Iron-rich red meat with milder flavour
Lamb is a good source of high-quality protein, iron, B12, and zinc. Grass-fed is the standard for lamb in most regions.
Approximate values — varies by variety, season, and preparation method.
Each condition below has a complete food-based healing plan. Lamb fits into the eat-list of these conditions.
Roast, grill, or slow-cook. Pair with herbs (mint, rosemary). Don't overcook for nutrient retention.
High in saturated fat — moderate if cardiovascular concerns. Higher purines — limit if gout.
Nutrition figures on this page come from standard food composition data. These links let you check the numbers and read the underlying research yourself rather than taking our word for it.