Lamb meat contains lots of proteins of high biological value.

Their vitamins include the B group, especially B2 and B12, and to a lesser extent, B1 and B3. Vitamin B2 or riboflavin, is involved in the defense and the production of red blood cells. Vitamin B12 is involved in the formation of hemoglobin.

In addition, lamb meat is a source of heme iron (easily absorbed by the body), phosphorus, sodium and zinc. Phosphorus is involved in metabolic functions of the nervous system and brain and muscle activity; zinc develop an antioxidant action in the body.