Purine content of Lamb & mutton
across 4 measured preparations · median 118.3 mg · spans fairly low to very high
Across the 4 lamb & mutton measurements in this database, purine content runs from 35 to 223 mg per 100 g, with a median of 118.3 mg — a fairly high-purine food.
Avoid or strictly limit — significant gout flare risk.
On this page (5)
Lower-purine meats
Why the numbers vary
The meats measured here run from 49.9 mg to 252 mg per 100 g, so the category is a poor guide on its own — which specific food, and prepared how, decides almost everything.
Preparation matters more than the food's name. Lamb skewer (cooked) measures 223 mg, while Bun (lamb & radish) measures 35 mg — a difference of 6.4 times. Drying and grilling remove water and concentrate what is left; boiling can move purines into water that is then poured away.
Every form of lamb & mutton measured (4)
Highest first, each with the preparation that was measured.
| Food as measured | Per 100 g | Level | Source |
|---|---|---|---|
| Lamb skewer (cooked) | 223 mg | Very high | NHC 2024 |
| Lamb chops and roast, raw | 127.5 mg | Fairly high | ODS-NIH 2.0 |
| Lamb | 109 mg | Fairly high | NHC 2024 |
| Bun (lamb & radish) | 35 mg | Fairly low | NHC 2024 |
Questions about lamb & mutton and purines
Is lamb high in purines?
Median 118.3 mg per 100 g, lamb falls in the fairly high band (75–150 mg per 100 g) on the six-level scale used across this site. Individual measurements range from 35 to 223 mg.
How many purines are in a serving of lamb?
It depends entirely which preparation. Compared at the same 150 g: about 53 mg for bun (lamb & radish), about 335 mg for lamb skewer (cooked). That upper figure is a like-for-like comparison rather than a serving — dried and concentrated foods are normally used by the spoonful, so their per-100 g value is the fairer read. The table on this page lists both for every preparation measured.
Does cooking change the purine content of lamb?
Substantially. In this database Lamb skewer (cooked) measures 223 mg while Bun (lamb & radish) measures 35 mg per 100 g. Drying and grilling concentrate purines by removing water; boiling can leach some into the cooking liquid.
Where does this lamb purine value come from?
Dietary Guideline for Adults with Hyperuricaemia and Gout (2024 Edition) and USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025). Values are total purines in milligrams per 100 g of the food as described, and nothing is estimated or averaged across sources.
How does lamb compare with other meats?
The median for meats in this database is 121.2 mg per 100 g, with a range of 49.9 to 252 mg. Lamb & mutton is below that median.
Source
- Dietary Guideline for Adults with Hyperuricaemia and Gout (2024 Edition) — National Health Commission of China, appendix 1. Issued February 2024.
- USDA and ODS-NIH Database for the Purine Content of Foods, Release 2.0 (2025) — Agricultural Research Service, U.S. Department of Agriculture.
Reference information only. Purine values describe foods, not people: they cannot tell you what is safe for you to eat, and nothing here diagnoses or treats gout. Talk to your doctor or dietitian about your own diet and medication.