80 %
Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.
How many calories are in stewed lamb stewing?
279kcal
in a 100 g portion
279 kcal per 100 g.
Source: UK CoFID 2021, record 18-187. Checked 5 October 2026.
20.1 gFat
24.4 gProtein
0 gFibre
80 %Daily vitamin B12
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.
- 20.1 gFat
- 24.4 gProtein
- 56.1 gWater
Above average for meat
Lamb stewing is 279 kcal per 100 g. The 253 meat in this database average 241.
Lamb stewing279
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 portion0.13 g
Vitamins and minerals in lamb stewing
Three of the 22 reach the “high in” level, led by vitamin B12.
Only a trace
- Vitamin A
None recorded
- Vitamin C
Show all 22 with amounts
Vitamin B120.002 mg, 80 %
Zinc5.4 mg, 54 %
Niacin (vitamin B3)7.3 mg, 46 %
Phosphorus140 mg, 20 %
Pantothenic acid (vitamin B5)1.2 mg, 20 %
Iron1.7 mg, 12 %
Vitamin D0.0006 mg, 12 %
Riboflavin (vitamin B2)0.12 mg, 8.6 %
Potassium170 mg, 8.5 %
Chloride65 mg, 8.1 %
Copper0.08 mg, 8 %
Vitamin B60.11 mg, 7.9 %
Selenium0.004 mg, 7.3 %
Thiamin (vitamin B1)0.05 mg, 4.5 %
Magnesium16 mg, 4.3 %
Calcium33 mg, 4.1 %
Biotin0.002 mg, 4 %
Iodine0.006 mg, 4 %
Vitamin E0.2 mg, 1.7 %
Folate0.002 mg, 1 %
Manganese0.01 mg, 0.5 %
Vitamin Cnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What lamb stewing doesn’t give you. And where to find it.
No recorded vitamin C or vitamin A, and only 1 % of the folate reference intake per 100 g.
Vitamin C
0mgin lamb stewing
Find it inCherries, West Indian2150 % per 100 g
Vitamin A
Tracein lamb stewing
Find it inLiver, calf, fried3152 % per 100 g
Folate
1%in lamb stewing, per 100 g
Find it inLiver, chicken, fried675 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Lamb stewing against other meat
Per 100 g, lamb stewing has the most vitamin B12 of the 6 here, ahead of heart (pig, stewed).
0.002mg
0.002mg
0.002mg
0.001mg
0.0005mg
0.0005mg
Lamb, stewing, stewed, lean and fatthis page
Salami0 mg
Sausages, pork, reduced fat, grilled−0.001 mg
Pork, fat, average, raw−0.0015 mg
All values per 100 g, from the same dataset. Differences are against lamb stewing.
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Questions about lamb stewing
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of lamb stewing?
A typical portion (100 g cooked) gives 279 kcal. Per 100 g the figure is 279 kcal.
Is lamb stewing high in vitamin B12?
Yes. Lamb, stewing, stewed, lean and fat has 0.002 mg vitamin B12 per 100 g, 80 % of the NRV, above the 30 % threshold for a “high in” claim.
Does cooking change the fat in lamb stewing?
Yes. Per 100 g, fat goes from 12.6 g raw to 20.1 g stewed. Part of that is the vitamin or mineral itself changing, part is the change in water content.
How much does trimming the fat change lamb stewing?
Trimmed of visible fat the same cut has 240 kcal, 14.8 g fat and 26.6 g protein per 100 g, against 279 kcal, 20.1 g fat and 24.4 g protein untrimmed.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-187, Lamb, stewing, stewed, lean and fat, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. 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. Merged variant: trimmed of visible fat (lean only): 240 kcal, 14.8 g fat, 6.5 g saturates, 26.6 g protein. 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.
More meat
From the same group, with calories per 100 g, and the foods with the most vitamin B12.
More meat
- Beef, flank, raw, lean and fat266 kcal
- Beef, topside, roasted well-done, lean and fat244 kcal
- Kidney, ox, stewed138 kcal
- Lamb, New Zealand, leg, whole, frozen, roasted, lean and fat243 kcal
- Pork, belly joint, roasted, lean and fat293 kcal
- Pork, shoulder steaks (collar), grilled, lean and fat292 kcal
- All 253 meat
Most vitamin B12
- Liver, ox, raw0.11 mg
- Liver, ox, stewed0.11 mg
- Liver, lamb, fried0.083 mg
- Liver, calf, raw0.068 mg
- Liver and bacon, fried0.0666 mg
- Liver, calf, fried0.058 mg
- Vitamin B12 guide