Lamb, Veal, and Game Products

Category guide

This 464-entry group covers lamb, veal, venison, bison, rabbit, and other game meats. Compared with beef and pork, several game cuts are leaner while keeping comparable protein, and lamb contributes a distinctive fatty-acid profile along with B vitamins. Preparation still matters: roasting versus frying changes both fat and calories.

Tips for choosing

• Game meats often beat beef on fat while matching it on protein — compare the fat column directly.
• Lamb is a strong source of niacin, vitamin B6, and B12 in most cooked forms.
• Trim visible fat and choose dry-heat methods to keep the saturated-fat column lower.
• Organ entries (liver, kidney) concentrate vitamins — useful in small portions, easy to overdo.

Standout foods in this category

Top 10 by Protein

1. 1 Veal, leg (top round), separable lean only, cooked, braised 36.71 g
2. 2 Game meat, deer, shoulder clod, separable lean only, cooked, braised 36.28 g
3. 3 Veal, leg (top round), separable lean and fat, cooked, braised 36.16 g
4. 4 Veal, shoulder, arm, separable lean only, cooked, braised 35.73 g
5. 5 Lamb, shoulder, arm, separable lean only, trimmed to 1/4" fat, choice, cooked, braised 35.54 g
6. 6 Veal, cubed for stew (leg and shoulder), separable lean only, cooked, braised 34.94 g
7. 7 Game meat, beaver, cooked, roasted 34.85 g
8. 8 Veal, rib, separable lean only, cooked, braised 34.44 g
9. 9 Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, cooked, braised 34.17 g
10. 10 Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean only, cooked, braised 34.06 g