Pulled Lamb Nutrition Facts: Calories, Macros & Health Benefits

Summary: Pulled Lamb contains 295 calories, 18g protein, 20g carbs, and 16g fat per one piece (90g). It is a source of saturated fat, cholesterol, sodium.

dairy-free high-protein
Pulled Lamb - nutrition facts and calorie information

Nutrition Facts — one piece (90g)

20.0g
Carbs
18.0g
Protein
16.0g
Fat
NutrientAmount% Daily Value
Calories295 kcal15%
Protein18.0g36%
Carbohydrates20.0g7%
Total Fat16.0g21%
Fiber1.2g4%
Sugar3.0g--
Saturated Fat6.5g32%
Cholesterol50.0mg17%
Sodium580.0mg25%
Potassium0.50mg0%
Calcium22.0mg2%
Iron280.0mg1556%
Magnesium3.2mg1%
Zinc160.0mg1455%
Vitamin C0.10mg0%
Vitamin A0.12mcg0%
Vitamin B63.5mg206%
Vitamin B120.18mcg8%
Folate20.0mcg5%
Vitamin E0.50mg3%
Vitamin K1.5mcg1%
Phosphorus20.0mg2%

Is Pulled Lamb Good for You?

Pulled Lamb provides 295 calories per one piece (90g) with 18g protein, 20g carbohydrates, and 16g fat. It is a source of saturated fat (32% dv), cholesterol (17% dv), sodium (25% dv).

Mini sandwich with slow-cooked shredded lamb in a small bun, often with sauce

Key Health Benefits of Pulled Lamb

How to Track Pulled Lamb Nutrition with Gram

Use Gram to log pulled lamb and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in pulled lamb?

Pulled Lamb contains 295 calories per one piece (90g).

How much protein is in pulled lamb?

Pulled Lamb provides 18g of protein per one piece (90g).

How many carbs are in pulled lamb?

Pulled Lamb has 20g of carbohydrates per one piece (90g).

Is pulled lamb good for tracking nutrition?

Yes. Pulled Lamb can be logged by calories, macros, and micronutrients in the Gram app.

How should I use pulled lamb in a meal plan?

Use Pulled Lamb as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track pulled lamb and thousands of other foods with the Gram app.

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