Sheep
Sheep meat is a nutrient-dense whole-food protein source supplying high-bioavailability heme iron, zinc, vitamin B12, and complete protein. As a red meat, IARC classifies red meat as Group 2A (probably carcinogenic to humans) when consumed in large amounts, particularly when processed/cured.
What it is
Meat from domesticated sheep (Ovis aries); lamb (young sheep) or mutton (mature sheep). Whole-food protein source.
Protein source in meat-based meals.
Why it's flagged
- red-meat consumption at high levels associated with colorectal cancer (IARC Group 2A)
- saturated fat content
- high-temperature cooking can form HCAs/PAHs
What regulators actually say
"Higher consumption of fresh beef and lamb was associated with higher intakes of protein, niacin, vitamins B6, B12, zinc and potassium."
"IARC Volume 114: Red meat was classified as probably carcinogenic to humans (Group 2A); processed meat as carcinogenic (Group 1)."
Regulatory status
United States — FDA
Whole-food meat regulated by USDA FSIS
European Union — EFSA
Whole food; subject to EU food safety legislation
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