Calories in stewed lamb New Zealand: 243 kcal

What’s in a 100 g portion

More than half of a portion is water, which is why the calories stay low. What is left is mostly protein.

17.7 gFat

20.9 gProtein

61.8 gWater

17.7 gFat
20.9 gProtein
61.8 gWater

About average for meat

Lamb New Zealand is 243 kcal per 100 g. The 253 meat in this database average 241.

Lamb New Zealand243

Meat average241

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0 g

Salt, per portion0.19 g

Vitamins and minerals in lamb New Zealand

Three of the 23 reach the “high in” level, led by vitamin B12.

80 %

Vitamin B12

0.002 mg in a 100 g portion

74th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Niacin (vitamin B3)8.6 mg54 %

Zinc3.5 mg35 %

Riboflavin (vitamin B2)0.34 mg24 %

Phosphorus170 mg24 %

Iron3.2 mg23 %

A source of

None recorded

Vitamin C

Show all 23 with amounts

Vitamin B120.002 mg, 80 %

Niacin (vitamin B3)8.6 mg, 54 %

Zinc3.5 mg, 35 %

Riboflavin (vitamin B2)0.34 mg, 24 %

Phosphorus170 mg, 24 %

Iron3.2 mg, 23 %

Copper0.18 mg, 18 %

Pantothenic acid (vitamin B5)1 mg, 17 %

Thiamin (vitamin B1)0.16 mg, 15 %

Vitamin D0.0006 mg, 12 %

Potassium230 mg, 12 %

Vitamin B60.12 mg, 8.6 %

Selenium0.004 mg, 7.3 %

Chloride52 mg, 6.5 %

Magnesium18 mg, 4.8 %

Biotin0.002 mg, 4 %

Iodine0.006 mg, 4 %

Folate0.006 mg, 3 %

Vitamin E0.29 mg, 2.4 %

Calcium12 mg, 1.5 %

Manganese0.02 mg, 1 %

Vitamin A0.005 mg, 0.6 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.

What lamb New Zealand doesn’t give you. And where to find it.

No recorded vitamin C, and only 0.6 % of the vitamin A reference intake and 2.4 % of the vitamin E reference intake per 100 g.

Vitamin C

0mgin lamb New Zealand

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

0.6%in lamb New Zealand, per 100 g

Find it inLiver, calf, fried3152 % per 100 g

Vitamin E

2.4%in lamb New Zealand, per 100 g

Find it inSunflower seeds, toasted326 % per 100 g

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Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Lamb New Zealand against other meat

Per 100 g, lamb New Zealand has the most vitamin B12 of the 6 here, ahead of beef (silverside, salted, boiled, lean and fat).

0.002mg

0.001mg

0.0009mg

0.0005mg

Lamb, New Zealand, mince, frozen, stewedthis page

Beef, silverside, salted, boiled, lean and fat0 mg

Bacon loin steaks, lean, grilled−0.001 mg

Sausages, beef, fried−0.0011 mg

Pork, shoulder joint (collar), pot-roasted, lean and fat−0.0015 mg

Pork, loin chops, grilled, lean and fat−0.0015 mg

All values per 100 g, from the same dataset. Differences are against lamb New Zealand.

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Questions about lamb New Zealand

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of lamb New Zealand?

A typical portion (100 g cooked) gives 243 kcal. Per 100 g the figure is 243 kcal.

Is lamb New Zealand high in vitamin B12?

Yes. Lamb, New Zealand, mince, frozen, stewed has 0.002 mg vitamin B12 per 100 g, 80 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals does lamb New Zealand have most of?

By share of the daily reference intake: vitamin B12 (0.002 mg, 80 %), niacin (8.6 mg, 54 %) and zinc (3.5 mg, 35 %) per 100 g.

Is lamb New Zealand a good source of protein?

Lamb, New Zealand, mince, frozen, stewed has 20.9 g protein per 100 g, 34 % of the energy, which meets the UK threshold for “high protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-198, Lamb, New Zealand, mince, frozen, stewed, 8 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of retail cuts of lamb, 1993-1994. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Lamb). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.