Raw lamb foot: calories and nutrition facts

Raw lamb foot has 204 kcal per 100 g. One serving, 1 Serving (150 g), has 306 kcal.

Calories: 204 kcal
Protein: 18.1 g
Carbohydrates: 0 g
Fat: 14.6 g

Per 100 g

Raw lamb foot: how many calories?

Raw lamb foot has 204 kcal per 100 g, with 18.1 g protein, 0 g carbs and 14.6 g fat. A 150 g serving (1 Serving) has 306 kcal. That is close to the average for Meat, Eggs, Fish (183 kcal per 100 g). Most of its calories come from fat.

Where the calories come from

Protein36%
Carbohydrates0%
Fat64%

Calculate a portion

Amountg

Calories: 306 kcal
Protein: 27.2 g
Carbohydrates: 0 g
Fat: 21.9 g

Nutrition facts

Nutrient	Per 100 g	Per serving (150 g)
Calories	204 kcal	306 kcal
Fat	14.6 g	21.9 g
of which saturated fat	0 g	0 g
Carbohydrates	0 g	0 g
of which sugars	0 g	0 g
Fiber	0 g	0 g
Protein	18.1 g	27.2 g
Sodium	75 mg	113 mg
Water	0 g	0 g
Vitamin C	0 mg	0 mg
Calcium	10 mg	15 mg
Iron	1.5 mg	2.3 mg
Potassium	295 mg	443 mg
Magnesium	16 mg	24 mg

Source: Ciqual food composition table (ANSES, France). Data updated on 2 September 2026.

Share of reference intakes

Per 100 g, compared with an adult's reference intakes (2,000 kcal a day, Regulation (EU) No 1169/2011).

Nutrient	Of reference intake
Calories(204 kcal)	10%
Fat(14.6 g)	21%
of which saturated fat(0 g)	0%
Carbohydrates(0 g)	0%
of which sugars(0 g)	0%
Protein(18.1 g)	36%
Salt(0.19 g)	3%

What the EU thresholds say

Nutrition claim thresholds from Regulation (EC) No 1924/2006, per 100 g.

High protein (at least 20% of calories)
Low sugars (5 g or less)
Low sodium (120 mg or less)

Raw lamb foot: frequently asked questions

Raw lamb foot: how many calories per serving?

A 150 g serving (1 Serving) has 306 kcal.

Raw lamb foot: how much protein?

Raw lamb foot contains 18.1 g of protein per 100 g, 36% of the 50 g reference intake.

Raw lamb foot: how much fibre?

Raw lamb foot provides 0 g of fibre per 100 g, 0% of the 25 g a day recommended by EFSA.

Raw lamb foot: how much makes 100 kcal?

100 kcal is about 49 g of this food.

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