Red meat

Lamb

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

A flavourful red meat, often higher in fat.

~25 g protein per 100 g cooked; fattier than lean beef.

Benefits

  • Iron
  • Zinc
  • Vitamin B12
  • Protein

Pros

  • Rich flavour
  • Good micronutrients

Cons

  • Higher in saturated fat
  • Same red-meat cautions

Sources & references

  1. WHO — Q&A on red/processed meat
  2. British Nutrition Foundation

Related entries

Beef (lean)Buffalo (water buffalo)CamelGoatHorseLiver
VitaWhat is an educational reference only. It is not medical advice and is not authoritative. Always consult a qualified healthcare professional before making changes to your diet, supplements or treatment. See how this content is produced in our editorial policy; report an error via the contact page.