Lamb is rich in nutritional value, mainly containing high-quality protein, calcium, iron and other mineral elements and a variety of vitamins. 1. High-quality protein: the protein content of lamb is about 20%, containing essential amino acids. Compared to pork and beef, lamb has a higher protein content, more favorable to human absorption, is a high-quality high-protein food. 2. Calcium, iron and other mineral elements in high content: every 100 grams of lamb contains 11 mg of calcium and 2.0 mg of iron, as well as phosphorus, zinc and other mineral elements, higher than the same weight of pork and beef in the content of such minerals, more suitable for the lack of calcium and iron deficiency of the population to eat. 3. Multivitamins: lamb is rich in vitamin B1, B2 and other vitamins, and easy to digest, helping to replenish the body’s vitamin needs, help maintain immunity. However, it is not recommended to consume excessive amounts of lamb, so as not to cause stomach pain, stomach bloating and other indigestion symptoms.