Nutrient-dense
Lamb is a prime source of high-quality protein, vitamins, and minerals. As with other red meats, its protein is nutritionally complete, with all eight essential amino acids in the proper ratios. A 3-ounce serving of lamb provides 43 percent of an adult male’s recommended daily allowance (RDA) of protein. Lamb is high in B vitamins, zinc, and iron. Red meats, especially lamb and beef, are amongst the best sources of absorbable iron. For those watching their carbohydrate intake, lamb as zero carbs.

Lean and mean
Compared to other meats, lamb contains very little marbling (fat in the meat). Since lamb fat is on the edges of the meat, it is easily trimmed off, which means fewer calories, only 175 in an average 3-ounce serving or 7 percent of the average daily caloric intake recommended for a 23 to 50-year old male. Only about 36 percent of the fat in lamb is saturated fat. The rest is mono or polyunsaturated fat, the “good” fat in one’s diet.

Good fat
Lamb is one of the richest sources of conjugated linoleic acid (CLA). CLA possesses unique and potent antioxidant activity. It is produced naturally from linoleic acid by bacteria in the stomachs of herbivores (plant eaters), such as sheep, goats, and cows. CLA cannot be manufactured in the human body.