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Meat and offal

Lamb (sheep), filet, raw

Lamb, mutton 122 kcal / 100 g FSVO V7.1

100 g of Lamb (sheep), filet, raw provides 122 kcal (513 kJ). Its composition stands out for its content of vitamin B12 (2.2 µg), protein (20.4 g) and zinc (3.2 mg) per 100 g. This food belongs to the “Lamb, mutton” category (“Meat and offal” family) of the Swiss database.

Lamb (sheep), filet, raw

The essentials for 100 g

Protein20.4 g 41%
Fat4.5 g 6%
Carbohydrates0 g 0%
Dietary fibre0 g 0%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g
NutrientValue% NRV*
Macronutrients
Energy122 kcal (513 kJ)C6%
Protein20.4 gA41%
Fat4.5 gA6%
of which saturated fat1.7 gA9%
of which polyunsaturated0.4 gAn/a
of which omega-30 gCn/a
Carbohydrates0 gA0%
of which sugars0 gA0%
Dietary fibre0 gA0%
Water75.1 gAn/a
Alcohol0 gAn/a
Minerals
Calcium12 mgA2%
Iron1.9 mgA14%
Magnesium27 mgA7%
Phosphorus190 mgA27%
Potassium280 mgA14%
Sodium68 mgA3%
Zinc3.2 mgA32%
Vitamins
Vitamin Dtraces µgAn/a
Vitamin B122.2 µgA88%
Vitamin C0 mgA0%
Folate24 µgA12%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein41%
Fat6%
Carbohydrates0%
Dietary fibre0%
Vitamin B1288%
Zinc32%
Phosphorus27%
Potassium14%
Iron14%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

ComparisonProteinFatEnergy
vs Lamb (sheep), racks, raw (Australia, New Zealand)+ 0.1 g− 3.8 g− 34 kcal
vs Lamb (sheep), leg, raw (Switzerland, New Zealand)+ 0.2 g− 3.7 g− 33 kcal
vs Lamb, ragout, raw (Switzerland)+ 0.8 g− 3.9 g− 32 kcal
vs Lamb (sheep), cutlet, raw (Switzerland)+ 0.2 g− 6.4 g− 57 kcal
vs lamb (sheep), filet, pan fried "medium" (without addition of fat and salt)− 5.4 g− 0.3 g− 25 kcal

Similar foods

Within the “Meat and offal” family, selected by nutritional proximity (method v1.0).

Lamb (sheep), filet, raw (Australia, New Zealand)Lamb (sheep), filet, raw (Australia, New Zealand)117 kcallamb (sheep), filet, pan fried "medium" (without addition of fat and salt)lamb (sheep), filet, pan fried "medium" (without addition of fat and salt)147 kcalLamb (sheep), racks, raw (Australia, New Zealand)Lamb (sheep), racks, raw (Australia, New Zealand)156 kcalLamb (sheep), leg, raw (Switzerland, New Zealand)Lamb (sheep), leg, raw (Switzerland, New Zealand)155 kcalLamb, ragout, raw (Switzerland)Lamb, ragout, raw (Switzerland)154 kcalLamb (sheep), cutlet, raw (Switzerland)Lamb (sheep), cutlet, raw (Switzerland)179 kcalLamb, leg, roast (without addition of fat and salt)Lamb, leg, roast (without addition of fat and salt)203 kcal

Frequently asked questions

How many calories in 100 g of Lamb (sheep), filet, raw?
100 g of Lamb (sheep), filet, raw provides 122 kcal, i.e. 513 kJ (FSVO data V7.1).
How much protein in 100 g of Lamb (sheep), filet, raw?
100 g provides 20.4 g of protein, i.e. 41% of the adult reference value (50 g).
What is the fat content of 100 g of Lamb (sheep), filet, raw?
100 g contains 4.5 g of fat, of which 1.7 g saturated fatty acids.
Where do these values come from?
From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).
Which preparation state do the values refer to?
To the official label “Lamb (sheep), filet, raw” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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