Australian lamb contains 1.1 milligrams of iron per 100 grams. Grams is a measure of weight. To put 100 grams in perspective, consider alternative measures for this food:
- 1 piece equals 248 grams.
- 3 oz equals 85 grams.
In the category of meat, we included whole food products in the Top 10 list. Processed foods may be fortified with iron but are not included in this Top 10 list.The food tested for the particular graph below can be described more specifically as:
Lamb, Australian, imported, fresh, separable fat, cooked
Read more about iron in meat or visit our iron-rich foods list.
Meat as a food group is a good source of iron, particularly red meat. Red meat gets its red color from the high content of iron. People who eat red meat do not usually have low iron. If you do eat red meat and have low iron, speak to your health care provider about your health status because you may have aggravating issues, from your absorption of iron to unusual levels of blood loss.
All meats have a further feature of facilitating your body to assimilate extra iron from non-meat sources. Plant sources of iron are generally bound in iron inhibitors, making it much more difficult to assimilate. Even minimal bits of meat can help your body to absorb that iron and transport it into your red blood cells where your body can use it. Learn more about meat’s role in your iron absorption in this academic study.