Published by Saura ·
Lamb roast nutrition: calories, protein and portion sizes
In this Fineli Release 20.0 reference, 100 g provides about 188 kcal and 19.1 g protein. Reference food and preparation: raw lamb cut for roasting. Match the edible weight and preparation below, or use the current label for your own product.
Quick answer
An example 150 g edible portion of lamb roast (raw lamb cut for roasting) supplies about 282 kcal, 28.6 g protein and 0 g fiber. This is a scaled food-composition estimate, not a recommended serving size.
Lamb roast: nutrition per 100 g and example portion
Reference preparation: raw lamb cut for roasting. The exact source name is “Lamb roast” (Fineli food 732). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.
Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.
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| Nutrient | Per 100 g | Per 150 g example |
|---|---|---|
| Energy | 188 kcal | 282 kcal |
| Protein | 19.1 g | 28.6 g |
| Available carbohydrate (excludes fiber) | 0 g | 0 g |
| Fat | 12.5 g | 18.8 g |
| Saturated fat | 5.7 g | 8.6 g |
| Fiber | 0 g | 0 g |
How to weigh lamb roast
The name lamb roast describes a raw cut intended for roasting in this source. It is not a cooked roast-weight entry. Exclude bone and any discarded trim, and choose a cooked record when you weigh the meat on the plate.
Calculate your own lamb roast portion
For the 150 g example, multiply the source amounts by 150 ÷ 100 = 1.5. The unrounded energy calculation is 188 × 1.5 = 282 kcal, displayed as approximately 282 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.
For another amount, replace 150 with your own edible weight. Keep the preparation as raw lamb cut for roasting; if your food is prepared differently, choose a matching reference or calculate its recipe instead.
How preparation changes the estimate
Lamb cuts vary in fat, and a mint sauce, oil marinade or pastry covering changes the dish. Record recipe ingredients and final yield for shared roasts. Do not treat all lamb mince, chops and roast cuts as one food.
Meal ideas using lamb roast
Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.
- Serve roasted lamb with barley and a tomato-cucumber salad.
- Use cooked lamb in a chickpea and vegetable stew, matching the recipe's ingredient weights.
Compare other meat and poultry
The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.
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| Food | Reference preparation | Energy / 100 g | Protein / 100 g | Fiber / 100 g |
|---|---|---|---|---|
| Beef brisket | raw beef brisket | 153 kcal | 19.9 g | 0 g |
| Pork shoulder | raw pork shoulder | 215 kcal | 18.8 g | 0 g |
| Beef round | raw beef round | 113 kcal | 21.6 g | 0 g |
Nutrition values and photo results are estimates. Check ingredients and portions before saving a meal.
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- Beef brisket nutrition: calories, protein and portion sizesBeef brisket (raw): about 153 kcal and 19.9 g protein per 100 g. See portion calculations, preparation notes and the exact Fineli source.
- Pork shoulder nutrition: calories, protein and portion sizesPork shoulder (raw): about 215 kcal and 18.8 g protein per 100 g. See portion calculations, preparation notes and the exact Fineli source.
- Beef round nutrition: calories, protein and portion sizesBeef round (raw): about 113 kcal and 21.6 g protein per 100 g. See portion calculations, preparation notes and the exact Fineli source.
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Frequently asked questions
How many calories are in 150 g of lamb roast?
This raw lamb cut for roasting reference supplies about 282 kcal per 150 g edible portion. Match the preparation state and check a package label when available.
Does the preparation of lamb roast matter?
Lamb cuts vary in fat, and a mint sauce, oil marinade or pastry covering changes the dish. Record recipe ingredients and final yield for shared roasts. Do not treat all lamb mince, chops and roast cuts as one food.
How do I calculate a different portion?
Multiply each per-100 g nutrient amount by your edible serving weight divided by 100. Match raw, dry, cooked or drained weight to the reference and include sauces or cooking additions separately.
Sources and method
- Fineli food 732: Lamb roast
Exact source record (Finnish interface). Values use the committed Release 20.0 extract, not a live query; a current record or a product label may differ.
- Fineli — National Food Composition Database in Finland (THL)
Release 20.0, accessed May 9, 2026. CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). Selected records are scaled to example portions and rounded; available carbohydrate excludes fiber. Source values describe representative foods, not a laboratory measurement of your meal.
- Fineli food 721: Beef brisket
Exact record used in the comparison table; match the preparation shown in that row.
- Fineli food 705: Pork shoulder
Exact record used in the comparison table; match the preparation shown in that row.
- Fineli food 718: Beef round
Exact record used in the comparison table; match the preparation shown in that row.
- Creative Commons Attribution 4.0 International
Fineli data license. THL source values have been selected, scaled to example portions and rounded for this page. Editorial meal ideas and preparation explanations are Saura additions.