Vitamin B12 in Lamb and Goat Meat: Concentration Data and Bioavailability Context

Vitamin B12 (cobalamin) is exclusively animal-sourced. Ruminant meats are among the richest sources.

Reported Values (per 100 g edible portion)

Meat Type	State	B12 (µg)	% DV (2.4 µg)
Lamb (composite, cooked)	Cooked	2.3–2.8	96–117%
Lamb, raw	Raw	2.0–2.5	83–104%
Goat (chevon), cooked	Cooked	1.5–2.5	63–104%
Goat, raw	Raw	1.3–2.0	54–83%

Values vary by cut, animal age, diet, and analytical method (microbiological vs. HPLC). USDA FoodData Central is primary reference.

Bioavailability Notes

• Meat B12 is protein-bound; requires gastric acid, pepsin, intrinsic factor for absorption (~50% efficiency at physiological doses).
• Cooking losses: 10–30% (leaching into drippings — consume juice/gravy).
• Organ meats (liver, kidney) are 10–100× richer — 50–100 µg/100g.

Clinical Context

3 oz cooked lamb provides ~100% DV. At-risk groups (older adults, PPI users, vegans, post-bariatric) may need supplementation regardless of intake. Serum MMA + B12 confirms status.