Lamb

Lamb is the red meat the 50 Man Foods uses as the zinc and B12 reference. It carries both minerals in amounts that support testosterone and the endocrine system.

The 50 Man Foods uses lamb as a regular staple, not a special-occasion meat.

  • Once or twice a week
  • Red meat
  • Updated Sep 2026

What it supplies

Nutrient · per 100 g, raw Amount % DV Relative amount
Zinc 4.3 mg 39%
Vitamin B12 2.5 mcg 104%
Protein 25 g 50%
Fat 15 g 19%
Calories 206 kcal 10%

Source: USDA FoodData Central.Percent Daily Values are based on adult reference intakes. The bars stop at 100%; the numbers do not.

Why it works

Zinc from lamb supports testosterone production and immune function. It is more bioavailable than the zinc in plants.

B12 from lamb is the methylcobalamin form the body uses directly.

How much, how often

  • 200–300 g

    Once or twice a week

    Zinc and B12 in a meal that satisfies without grains.

  • Seared or roasted

    Salt generously

    The fat renders and the meat stays tender.

How to buy and prepare it

Look for bright red meat with firm white fat. Grass-fed lamb has a better fat profile.

Avoid lamb with a strong gamey smell, which means it is old.

Salt generously and sear hot in a cast iron pan, 3 minutes per side for medium.

Roast whole leg at 180°C for 2 hours with salt, rosemary and garlic.

Raw lamb keeps 3 days in the fridge. Freeze for longer.

Cooked lamb keeps 3 days cold.

Questions

Is lamb inflammatory?
No. It is one of the most anti-inflammatory red meats, with the zinc and B12 to show for it.
Grass-fed or conventional?
Grass-fed has a better fat profile. Conventional is fine; grass-fed is better.
How often should I eat lamb?
Once or twice a week is normal. It is a staple, not a treat.