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Explore All Lamb, Veal, and Game Products In Our Nutrition Tool
In this category you will find lamb, veal and game products and their nutritional profile.
Lamb:
Are the meat of domestic sheep. A sheep in its first year is a lamb. Younger lambs are smaller and more tender. Lamb meat is normally pinkish-red. In general, the darker the colour, the older the animal.
Veal:
Veal is the meat of calves. Most veal comes from young males which will not be used for breeding. Veal is usually more expensive than beef from older cattle.
Game:
Game animals refer to land mammals and birds that are not normally considered to be domestic animals. They can be either from the wild or farmed. Game meat could be considered red meat. Red meat is generally described as a lean food, that includes all essential amino acids in a good mix.
Table of Contents
Search for Lamb, Veal, and Game Products in our Nutrition Tool
With the search bar below you're able to limit your search to foods found only in the category Lamb, Veal, and Game Products
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22 Lamb, Veal, and Game Products That Rank Top Three For Any Nutrient Compared to All Foods
This table shows all of the foods in the food category lamb, veal, and game products that rank top 3 for any nutrient when compared to all foods in our Nutrition Tool.
You can click on a food name for a nutritional profile of that food or a nutrient to explore other foods with that nutrient.
Braised Veal Brain | Nutrient | Rank |
(Variety Meats & By-Products) | Cholesterol | 1 |
Braised Veal Liver | Nutrient | Rank |
(Variety Meats & By-Products) | Vitamin A, (RAE) | 3 |
(Variety Meats & By-Products) | Copper | 2 |
(Variety Meats & By-Products) | Retinol | 3 |
Cooked Fresh Lamb | Nutrient | Rank |
(Australian Imported, External Fat) | Linelaidic Acid (18:2 t) | 1 |
Cooked Fresh Lamb Seam Fat | Nutrient | Rank |
(Australian Imported) | Linelaidic Acid (18:2 t) | 2 |
Cooked Lamb | Nutrient | Rank |
(Intermuscular Fat, New Zealand Imported) | Conjugated Linoleic Acid, CLA (18:2) | 3 |
Cooked Lamb Brains | Nutrient | Rank |
(New Zealand Imported, Soaked & Fried) | Nervonic Acid (24:1 c) | 2 |
Cooked Lamb Testes | Nutrient | Rank |
(New Zealand Imported, Soaked & Fried) | Dihomo-gamma-Linolenic Acid (20:3 n-6) | 1 |
(New Zealand Imported, Soaked & Fried) | Arachidonic Acid (20:4 n-6) | 3 |
Cooked Subcutaneous Fat | Nutrient | Rank |
(Lamb, New Zealand Imported) | Conjugated Linoleic Acid, CLA (18:2) | 2 |
(Lamb, New Zealand Imported) | Heptadecanoic Acid (17:0) | 2 |
Cooked Veal | Nutrient | Rank |
(External Fat Only) | Heptadecenoic Acid (17:1) | 1 |
(Seam Fat Only) | Heptadecenoic Acid (17:1) | 2 |
Pan-Fried Veal Liver | Nutrient | Rank |
(Variety Meats & By-Products) | Copper | 1 |
Raw Lamb | Nutrient | Rank |
(Intermuscular Fat, New Zealand Imported) | Heptadecanoic Acid (17:0) | 3 |
(Intermuscular Fat, New Zealand Imported) | Conjugated Linoleic Acid, CLA (18:2) | 1 |
Raw Lamb Brains | Nutrient | Rank |
(New Zealand Imported) | Nervonic Acid (24:1 c) | 3 |
Raw Lamb Liver | Nutrient | Rank |
(Variety Meats & By-Products) | Vitamin B12 | 3 |
Raw Subcutaneous Fat | Nutrient | Rank |
(Lamb, New Zealand Imported) | Conjugated Linoleic Acid, CLA (18:2) | 1 |
(Lamb, New Zealand Imported) | Heptadecanoic Acid (17:0) | 1 |
Raw Veal | Nutrient | Rank |
(External Fat Only) | Heptadecenoic Acid (17:1) | 3 |
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