Foodstruct Nutrition Search | Diet Analysis | Food Comparison | Glycemic Index Chart | Insulin Index Chart | Blog | Subscribe | Sign Up

Lamb vs. Goat — Health Impact and Nutrition Comparison

Article author photo Victoria Mazmanyan by Victoria Mazmanyan | Last updated on June 28, 2023
Medically reviewed by Astghik Baghinyan Article author photo Astghik Baghinyan
Lamb
vs
Goat

Summary

Lamb meat contains almost 7 times more fat and, consequently, more cholesterol compared to goat meat. It also has more than twice as many calories as goat meat. Hence, goat meat is more advisable for leading a healthier lifestyle; however, both types of meat can be equally recommended for consumption depending on personal preference and health status.

Lamb meat contains around 2 times more vitamin B12, while goat meat contains 2 times more vitamin B2. Goat meat contains 2.5 times more copper and 2 times more iron, while lamb meat provides 2 times more selenium. In general, lamb meat is a better source of vitamins, while goat meat is a better source of minerals

Introduction

Goats and sheep, a young sheep being named lamb, both being mammals and belonging to the Bovidae family, have many similarities while also having quite a few differences. In this article, we will be comparing the meat of both animals, mainly focusing on their nutrition and impact on health.

Overview

Both goats and sheep are herbivores, meaning their diet does not include meat and primarily consists of pasture plants and seeds. Both goats and sheep are hoofed, ruminant animals with similar social behaviors and are often kept in the same group.

For all of their similarities, they have quite a few differences. They belong to separate species and have distinct physical appearances. Goats have horns and are covered in fur coats, whereas hornless sheep are often coated with wool. This is due to the fact that goats live in warmer climates, while sheep are usually found in colder weather. A goat’s tail is short and pointing up, while sheep’s tails are usually long and pointing down. 

They also have different preferences for the pasture on which they feed. Goats like to graze grass, but their long neck makes it easier for them to eat plants that are positioned higher, whereas sheep usually forage at hoof level.

Classification

Lamb, mutton, or hogget are all names for the meat that comes from sheep. The difference is that ‘lamb’ is the meat from a young sheep, whereas ‘mutton’ or ‘hogget’ are the names for the meat of a fully grown sheep, slaughtered at around two or three years of age. Usually, the darker the meat is, the older the animal.

The meat from the goat is often simply referred to as goat meat. If produced from an adult goat, it is also commonly called chevon, while meat from a goat slaughtered at an age younger than 12 months is named cabrito or kid.

Cooking Temperatures

According to the recommendations by USDA Food Safety and Inspection Services, cooking temperatures for both types of meat are the same

For cooking ground lamb or goat meat, as well as mixtures such as meatloaf, the safest minimum internal temperature is 145°F (63°C), preferably measured by a food thermometer before removing the meat from the heat source. While cooking meat chops, steaks, and roasts, the minimum internal temperature of the meats must reach 160°F (71°C) (1, 2).

Usage Over the world

The estimated world livestock numbers of sheep and goats have increased by over 20% from 1990 to 2012 (3).  

Sheep are kept in much larger quantities in the European Union, as opposed to goats. There are over 70 million sheep and goats in the EU, with sheep making up about 75% of that number (4).

The leading exporters of sheep and lamb globally are New Zealand and Australia, with over 200 thousand tonnes a year. The United Kingdom is next in line, with less than 50 thousand tonnes of sheep and goat products per year (5).

The main importers of goat and meat products in the world are China and Hong Kong, followed by the United States and the European Union (5).

In recent years the consumption of lamb, mutton, and goat meat has been growing in China and South Korea and decreasing in Spain and Denmark (6)

Nutrition

The nutritional information below is presented for cooked, domestic lamb, trimmed to 1/4” fat and roasted goat meat.

As with most meat, the average serving size for lamb and goat is 3oz, equal to 85g.

Both goat and lamb meats are classified as red meats; however, their nutritional composition is quite different. 

Macronutrients and Calories

As depicted in the macronutrient composition charts below, lamb meat is denser, consisting of 54% of water, while goat meat consists of 68% of water. 

They both have similar amounts of other macronutrients, but the biggest difference lies in fat content, which we will discuss below. 

Both goat meat and lamb meat contain no carbohydrates. Neither of them contains fiber.

Macronutrient Comparison

Macronutrient breakdown side-by-side comparison
Lamb
1
25% 21% 54%
Protein: 24.52 g
Fats: 20.94 g
Carbs: 0 g
Water: 53.72 g
Other: 0.82 g
Goat
3
27% 3% 68%
Protein: 27.1 g
Fats: 3.03 g
Carbs: 0 g
Water: 68.21 g
Other: 1.66 g
Contains more FatsFats +591.1%
Contains more ProteinProtein +10.5%
Contains more WaterWater +27%
Contains more OtherOther +102.4%
~equal in Carbs ~0g

Fats 

Lamb meat contains almost 7 times more fat and, consequently, more cholesterol compared to goat meat.    

A 100-gram serving of lamb provides 20.94 grams of fat, while the same serving of lamb provides 3.03 grams.  

Naturally, lamb meat contains high amounts of all types of fat. As depicted in the fat type comparison charts below, lamb meat and goat meat do have similar percentages of saturated, monounsaturated, and polyunsaturated fats in their composition; however, the actual quantities in grams are much higher in lamb.

Fat Type Comparison

Fat type breakdown side-by-side comparison
Lamb
2
46% 46% 8%
Saturated Fat: Sat. Fat 8.83 g
Monounsaturated Fat: Mono. Fat 8.82 g
Polyunsaturated fat: Poly. Fat 1.51 g
Goat
1
37% 54% 9%
Saturated Fat: Sat. Fat 0.93 g
Monounsaturated Fat: Mono. Fat 1.36 g
Polyunsaturated fat: Poly. Fat 0.23 g
Contains more Mono. FatMonounsaturated Fat +548.5%
Contains more Poly. FatPolyunsaturated fat +556.5%
Contains less Sat. FatSaturated Fat -89.5%
   

Protein

Although both goat and lamb meats are great sources of protein, goat meat is slightly higher in protein concentration. Per 100-gram serving, there are 27.1 grams of protein in goat meat, while the same serving of lamb contains 24.52 grams. 

Calories

Lamb/mutton has more than twice as many calories as goat meat. A 100-gram serving of goat meat contains 143 calories, while the same serving of lamb contains 294 calories.

Vitamins

The predominant vitamins found in both lamb and goat are vitamin B12, vitamin B3, and vitamin B2. 

Lamb meat contains around 2 times more vitamin B12 than goat meat. Per 100-gram serving of lamb, there is 2.55µg of vitamin B12, while the same serving of goat contains only 1.19µg. Considering the fact that the daily need for vitamin B12 is 2.4µg, lamb meat is able to fulfill the daily need through a single 100-gram serving. On the other hand, although goat meat contains fewer amounts, it still contributes to about half of the daily need through a 100-gram serving.

Additionally, goat meat contains more vitamin B2 when compared to lamb meat. A 100-gram serving of goat meat provides 0.61mg of vitamin B2, about 2 times more than lamb meat (0.25mg). Putting these numbers in the context of the recommended daily need for vitamin B2, goat meat is able to provide around half of the daily requirement, while lamb meat only contributes a little.  

Both lamb and goat meat also contain adequate amounts of vitamin B3; however, lamb meat provides more vitamin B3 per serving when compared to goat meat. 

Moreover, lamb/mutton has small amounts of vitamin D, vitamin B5, and vitamin B6, whereas goat meat completely lacks those. Both lamb and goat also contain smaller amounts of other vitamins, such as vitamin B1, folate, and vitamin K, which are present in more quantities in lamb when compared to goat. Goat meat, on the other hand, has slightly higher concentration levels of vitamin E. 

Both have no amounts of vitamin C and vitamin A. 

Overall, lamb meat is a better source of vitamins as it provides more concentrations of almost all of the vitamins when compared to goat meat. 

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.
Lamb
7
Vitamin C Vit. C Vitamin A Vit. A Vitamin E Vit. E Vitamin D Vit. D Vitamin B1 Vit. B1 Vitamin B2 Vit. B2 Vitamin B3 Vit. B3 Vitamin B5 Vit. B5 Vitamin B6 Vit. B6 Vitamin B12 Vit. B12 Vitamin K Vit. K Folate Folate Choline Choline 0% 0% 2.8% 3% 25% 58% 125% 40% 30% 319% 12% 14% 51%
Goat
3
Vitamin C Vit. C Vitamin A Vit. A Vitamin E Vit. E Vitamin D Vit. D Vitamin B1 Vit. B1 Vitamin B2 Vit. B2 Vitamin B3 Vit. B3 Vitamin B5 Vit. B5 Vitamin B6 Vit. B6 Vitamin B12 Vit. B12 Vitamin K Vit. K Folate Folate Choline Choline 0% 0% 6.8% 0% 23% 141% 74% 0% 0% 149% 3% 3.8% 58%
Contains more Vitamin DVitamin D +∞%
Contains more Vitamin B3Vitamin B3 +68.6%
Contains more Vitamin B5Vitamin B5 +∞%
Contains more Vitamin B6Vitamin B6 +∞%
Contains more Vitamin B12Vitamin B12 +114.3%
Contains more Vitamin KVitamin K +283.3%
Contains more FolateFolate +260%
Contains more Vitamin EVitamin E +142.9%
Contains more Vitamin B2Vitamin B2 +144%
Contains more CholineCholine +13.6%
~equal in Vitamin C ~0mg
~equal in Vitamin A ~0IU
~equal in Vitamin B1 ~0.09mg

Minerals

Both goat meat and lamb meat are full of various minerals. The predominant minerals found in both are selenium, iron, phosphorus, zinc, and copper; however, goat meat contains higher amounts of all of these minerals except selenium. 

Specifically, goat meat contains 2.5 times more copper and 2 times more iron, while lamb meat provides 2 times more selenium

Lamb meat and goat meat also have similar amounts of sodium, although lamb meat contains 14mg less than goat meat. 

Thus, goat meat, in general, is a better source of minerals.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.
Lamb
3
Magnesium Magnesium Calcium Calcium Potassium Potassium Iron Iron Copper Copper Zinc Zinc Phosphorus Phosphorus Sodium Sodium Manganese Manganese Selenium Selenium 16% 5.1% 27% 71% 40% 122% 81% 9.4% 2.9% 144%
Goat
5
Magnesium Magnesium Calcium Calcium Potassium Potassium Iron Iron Copper Copper Zinc Zinc Phosphorus Phosphorus Sodium Sodium Manganese Manganese Selenium Selenium 0% 5.1% 36% 140% 101% 144% 86% 11% 5.5% 64%
Contains more MagnesiumMagnesium +∞%
Contains less SodiumSodium -16.3%
Contains more SeleniumSelenium +123.7%
Contains more PotassiumPotassium +30.6%
Contains more IronIron +98.4%
Contains more CopperCopper +154.6%
Contains more ZincZinc +18.2%
Contains more ManganeseManganese +90.9%
~equal in Calcium ~17mg
~equal in Phosphorus ~201mg

Glycemic Index

The glycemic index is a rating system used for foods containing carbohydrates. As both lamb meat and goat meat contain negligible amounts of carbohydrates, their glycemic index is low, which means their consumption has minimal effect on blood sugar levels.

Acidity

One way to understand the acidity of foods is through their potential renal acid load (PRAL) value, which shows how much acid or base the given food produces inside the organism. 

Based on our calculations, the PRAL values of lamb and goat are similar and equal to 11.6 and 12, respectively, which means both are acidic.

Health Impact

Goat meat, having more protein and less fat than lamb and mutton, is considered to be leaner and overall a healthier choice. However, when it comes to micronutrients, both contain different, valuable minerals and vitamins.

The most common limiting amino acids found in food are lysine, threonine, and tryptophan, which are present in both types of meat. Goat meat is richer in threonine and tryptophan; however, surprisingly, lamb meat has a higher lysine concentration.

Research has shown that goat meat has a relatively favorable polyunsaturated fatty acid to saturated fatty acid ratio, making it a healthier choice, especially for people with cardiovascular issues. Grain-feeding goats increases this ratio; however, it also increases the omega-6 to omega-3 fatty acid ratio to an unfavorable level (7). 

Alternatively, letting ruminants feed on green grass in pastures has been proven to lead to higher percentages of omega-3 fatty acids. Increasing levels of omega-3 fatty acids reduce the risk of heart problems and arteriosclerosis (8).

Lamb meat has the highest amount of conjugated linoleic acid among other ruminant meats. Conjugated linoleic acid has been found to have anticarcinogenic and antiatherogenic qualities, proving beneficial in cancer, coronary heart disease, and diabetes (9).

Lamb, mutton, and goat meat have to be handled and cooked carefully due to the risk of Toxoplasma gondii infection in humans (10). Lamb and goat meat can also contain antibiotic-resistant pathogens, such as Escherichia coli and Staphylococcus aureus (11).

The consumption of lamb and goat meat can be recommended to people with goiter who have hyperthyroidism since both have been proven to be associated with lower levels of thyroid volume. One study showed that mean thyroid volume was significantly lower in those subjects who consumed lamb or goat meat more than once a week (12)

For all the positive effects these types of meat have on health, their consumption must still be moderated. Much like other red meat, lamb and goat can increase the chances of colorectal and nasopharyngeal cancers, as well as lung and pancreatic cancers (13)

Antibiotics approved by the U.S. Food and Drug Administration (FDA) are permitted to be used in both goats and lambs slaughtered for meat to prevent or treat diseases, with a required “withdrawal” period before the slaughter of the animals is legal. However, the use of hormones for growth promotion is only allowed in lambs and not goats (1, 2).

Article author photo Victoria Mazmanyan
Education: General Medicine at YSMU
Last updated: June 28, 2023
Medically reviewed by Astghik Baghinyan

Infographic

Lamb vs Goat infographic
Infographic link

Comparison summary table

Pay attention to the rightmost column. It displays the amounts side by side, giving a clearer understanding of the difference.
Lamb Goat
Lower in Sodium ok
Rich in vitamins ok
Lower in Cholesterol ok
Lower in Saturated Fat ok
Lower in price ok
Rich in minerals ok
Lower in Sugar Equal
Lower in Glycemic Index Equal

All nutrients comparison - raw data values

Nutrient Lamb Goat Opinion
Calories 294kcal 143kcal Lamb
Protein 24.52g 27.1g Goat
Fats 20.94g 3.03g Lamb
Cholesterol 97mg 75mg Goat
Vitamin D 2IU 0IU Lamb
Magnesium 23mg 0mg Lamb
Calcium 17mg 17mg
Potassium 310mg 405mg Goat
Iron 1.88mg 3.73mg Goat
Copper 0.119mg 0.303mg Goat
Zinc 4.46mg 5.27mg Goat
Phosphorus 188mg 201mg Goat
Sodium 72mg 86mg Lamb
Vitamin E 0.14mg 0.34mg Goat
Vitamin D 0.1µg 0µg Lamb
Manganese 0.022mg 0.042mg Goat
Selenium 26.4µg 11.8µg Lamb
Vitamin B1 0.1mg 0.09mg Lamb
Vitamin B2 0.25mg 0.61mg Goat
Vitamin B3 6.66mg 3.95mg Lamb
Vitamin B5 0.66mg Lamb
Vitamin B6 0.13mg 0mg Lamb
Vitamin B12 2.55µg 1.19µg Lamb
Vitamin K 4.6µg 1.2µg Lamb
Folate 18µg 5µg Lamb
Choline 93.7mg 106.4mg Goat
Saturated Fat 8.83g 0.93g Goat
Monounsaturated Fat 8.82g 1.36g Lamb
Polyunsaturated fat 1.51g 0.23g Lamb
Tryptophan 0.287mg 0.403mg Goat
Threonine 1.05mg 1.29mg Goat
Isoleucine 1.183mg 1.371mg Goat
Leucine 1.908mg 2.258mg Goat
Lysine 2.166mg 2.016mg Lamb
Methionine 0.629mg 0.726mg Goat
Phenylalanine 0.998mg 0.941mg Lamb
Valine 1.323mg 1.452mg Goat
Histidine 0.777mg 0.565mg Lamb

Which food is preferable for your diet?

ok
ok
is better in case of low diet
Lamb Goat
Low Calories diet ok
Low Fats diet ok
Low Carbs diet Equal
Low Glycemic Index diet Equal

People also compare

Vitamins & Minerals Daily Need Coverage Score

The summary scores indicate the extent to which this food can fulfill your daily vitamin and mineral requirements if you consume 3 servings, consisting of 100 grams of each (an approximation of 3 serving sizes).
Vitamins Daily Need Coverage Score
52%
Lamb
35%
Goat
Minerals Daily Need Coverage Score
52%
Lamb
59%
Goat

Comparison summary

Which food contains less Sodium?
Lamb
Lamb contains less Sodium (difference - 14mg)
Which food is richer in vitamins?
Lamb
Lamb is relatively richer in vitamins
Which food is lower in Cholesterol?
Goat
Goat is lower in Cholesterol (difference - 22mg)
Which food is lower in Saturated Fat?
Goat
Goat is lower in Saturated Fat (difference - 7.9g)
Which food is cheaper?
Goat
Goat is cheaper (difference - $0.3)
Which food is richer in minerals?
Goat
Goat is relatively richer in minerals
Which food contains less Sugar?
?
The foods are relatively equal in Sugar (0 g)
Which food is lower in glycemic index?
?
The foods have equal glycemic indexes (0)

References

All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.

  1. Lamb - https://fdc.nal.usda.gov/fdc-app.html#/food-details/172480/nutrients
  2. Goat - https://fdc.nal.usda.gov/fdc-app.html#/food-details/175304/nutrients

All the Daily Values are presented for males aged 31-50, for 2000-calorie diets.

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.