Meat & Poultry
Lamb Leg
Overview
Why eat lamb leg?
Roasted lamb leg, trimmed to the lean meat, is a lot of nutrition for its calories: a 3 oz serving brings 24 g of protein for about 162 kcal. It is also one of the better red-meat sources of zinc, selenium, B12 and iron, nutrients that are harder to get from plants.
Good to know: Even trimmed lean lamb carries 2.35 g saturated fat and 76 mg cholesterol per 3 oz, so keep portions moderate and trim visible fat before roasting.
Serious protein per bite
With 28.3 g of protein per 100 g (57% DV), lamb leg supplies the amino acids your body uses to maintain and rebuild muscle.
Zinc and selenium together
One 3 oz serving delivers 4.2 mg zinc (38% DV) and 25.6 µg selenium (47% DV), minerals that support immune defences and antioxidant enzymes.
B vitamins for energy
Lamb leg provides 110% DV of vitamin B12 and 40% DV of niacin per 100 g, helping turn food into usable energy and keeping nerves and red blood cells healthy.
Overview drafted with AI from USDA FoodData Central figures. For education, not medical advice.
Nutrition facts
What’s in lamb leg?
Calories
191kcal
Protein
28g
Carbs
0g
Fat
7.7g
Fiber
0g
Sugars
0g
Minerals
- Calcium8 mg1%
- Iron2.1 mg12%
- Magnesium26 mg6%
- Phosphorus206 mg16%
- Potassium338 mg7%
- Sodium68 mg3%
- Zinc4.9 mg45%
- Copper0.12 mg13%
- Selenium30 µg55%
Vitamins
- Vitamin D0.1 µg1%
- Vitamin E0.18 mg1%
- Vitamin K3.6 µg3%
- Thiamin (B1)0.11 mg9%
- Riboflavin (B2)0.29 mg22%
- Niacin (B3)6.3 mg40%
- Vitamin B60.17 mg10%
- Folate23 µg6%
- Vitamin B122.6 µg110%
% Daily Value is based on FDA reference amounts for adults. Bars cap at 100%.
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Source: USDA FoodData Central, “Lamb, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, cooked, roasted” (SR Legacy, FDC ID 174314).View the USDA record ↗ (opens in a new tab).