When it comes to gout, not every cut of Lamb is equal. Different parts have dramatically different purine levels. This guide compares every variety in our database — from the safest to the ones you should avoid.
4 varieties sorted by purine content (lowest to highest)
| Variety | Purine (mg/100g) | Verdict |
|---|---|---|
| Lamb Chops | 127.5 mg/100g | Moderate |
| Lamb Liver | 147 mg/100g | Moderate |
| Lamb Heart | 171 mg/100g | Avoid |
| Lamb Offal | 171 mg/100g | Avoid |
Most cuts should be eaten only in moderation. Check the comparison table above for the safest options. [Source: Arthritis Foundation / Mayo Clinic]
The highest-purine options include Lamb Liver, Lamb Heart, Lamb Offal. These should be completely avoided during gout flares and severely limited otherwise. [Source: Arthritis Foundation / Cleveland Clinic]
It depends on the specific variety and your current uric acid levels. The safest approach: choose from our Safe-rated options in the table above, keep portions moderate (3–4 oz for meat/fish, 1 cup for vegetables/legumes), and monitor how your body responds.