Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
Per 100 g edible portion
Phosphorus / Sodium / Potassium (rating basis)
Phosphorus228 mg23%Moderate
Sodium65 mg3%Low
Potassium342 mg17%Moderate
About this food
Lamb sits in the Meat & Protein group. Animal proteins tend to be higher in phosphorus, and animal phosphorus absorbs at 60-80% versus 30-50% for plants. Choosing low-phosphorus proteins such as egg whites or tofu, or controlling portions of red meat, is a common CKD approach.
Nutrient insight
Phosphorus leads at 23%. In CKD, track phosphorus intake and factor in the source (Animal source (higher absorption)) to judge the true burden.
Other nutrients
Protein25.5 gNot rated; needs attention at stage 4-5
Alcohol0 gAlcohol-free
Purine159 mgHigh purineNot rated · category estimate
OxalateNo dataNot rated · reference for those with kidney stones
Phosphorus source: Animal source (higher absorption) · Potassium form: Whole food
Practical tips
How to eat it more safely: Boiling meat first and discarding the water removes some phosphorus and potassium; prefer low-phosphorus proteins like egg whites.