Health Benefits of Lamb

Wisconsin Grown, Quality Lamb

Lamb is a red meat with tremendous health benefits. Obtained from a young sheep not more than one year of age, it serves as a great source of necessary nutrients in the body. Sheep were among the first animals ever to be domesticated by humans more than 10,000 years ago. The domestication of sheep mostly likely started out in the middle east, in what is now Turkey. Lamb was not introduced into the Western Hemisphere until the early 16th century when the Spanish explorers brought sheep with them on their explorations.

Health Benefits of Eating Lamb

  • Lamb is a good source of high quality protien and supplies the body with 60.3% of the daily requirements for protein.
  • The meat is a good source of selenium, a mineral whose deficiency can lead to asthma attacks.
  • Lamb is rich in iron, which is an integral component in the formation of red blood cells in the body. The form in which iron is present in lamb is easily absorbed by the body.
  • The meat contains a high amount of zinc, which is required by every living cell in the body for a healthy immune functions, cell division, and overall growth. The form in which zinc is present in lamb is easily absorbed by the body.
  • Lamb is a good source of vitamin B12, which protects the body against homocysteine. This vitamin also promotes a healthy nervous system, supports the formation of red blood cells and prevents anemia. Vitamin B12 is found naturally only in animal meat.
  • The niacin (vitamin B3) present in lamb provides protection against Alzheimer’s disease, promotes healthy skin and prevents age-related cognitive decline. Vitamin B3 also lowers the risk of developing osteoarthritis by as much as half.
  • Lamb is good for health conscious people, as it is a source of ‘good Fat’ in the body and has less saturated fat than other meat products, including beef and pork.
  • Lamb has been endorsed by the American Diabetic Association, where it is viewed as a lean meat that is high in protein that can be beneficially incorporated into recipes in amounts of 3-4 ounces per serving.


Information above was received from South Dakota State School of Animal and Range Sciences and Purdue University College of Agriculture.