Lamb Protein Content Comparison

Lamb delivers the rich flavor consumers crave along with the high-quality protein today’s eaters are looking for.

Lean cuts of lamb provide about 25–28 grams of protein per 100 grams
Lamb ranks alongside beef and pork as a strong high-protein option
Choosing lean cuts like leg and loin increases protein density
Lamb offers a balance of protein, flavor and satisfaction
Compared to ultra-lean proteins like chicken breast, lamb contains more fat, which contributes to its signature taste and juiciness

Meat (Cooked, per 100 g / 3.5 oz)	Protein Content	Notes
Chicken Breast (skinless)	30–32 g	Highest protein-per-calorie option
Turkey Breast	29–31 g	Very lean and protein-dense
Tuna (Yellowfin)	28–30 g	Comparable to chicken when very lean
Lean Beef (sirloin)	26–30 g	Similar to lean lamb in some cuts
Pork Loin	26–29 g	Lean cut with strong protein content
Lean Lamb (leg, loin, trimmed chops)	25–28 g	High-protein option, closer to beef when trimmed
Salmon	20–25 g	Lower protein density due to healthy fats
Regular Lamb (fattier cuts like shoulder)	20–25 g	Richer flavor, lower protein density because of fat