Lamb, ground, cooked, broiled

Broiled ground lamb scores 41 of 100, a Fair rating, though it ranks near the bottom of its group at 53 of 60 in Lamb, veal and game. Where it earns credit is protein, at 50% DV, an excellent showing, with iron adding 10% DV.

Ground lamb is typically browned for kofta, burgers, or a simple pan-seared patty served with rice or flatbread. A 3-ounce (85 g) portion reflects the fat that comes with a broiled cut, and the meat runs high in saturated fat at 8.1 g per 100 g; those tracking saturated fat might compare it with raw ground bison, which scores higher in the same category.