Is Lamb Fillet Acidic or Alkaline?
Lamb fillet (prepared) is strongly acid-forming: Positive PRAL: acid-forming after digestion.
Classification
Pan-fried lamb fillet reaches +13.7, clearly more than raw at +9.3. Water escapes during cooking, so the protein and phosphorus are spread over less weight. Cooked pink, it loses a bit less water than well-done, but that difference stays small compared with the effect of the side dish. A potato gratin or roasted vegetables on the side take back part of it.
In the Meat & Sausages category, lamb fillet (prepared) ranks #60 of 67, sorted from alkaline to acid-forming. More alkaline options include Pork knuckle (+13.4), Pork roast (+13.3), Chicken breast (+13.2). More acid-forming are Pork chop (+13.7), Cooked ham (+13.8), Pork tenderloin (+13.8).
Acidic or alkaline: PRAL, not pH
On this site, acidic and alkaline refer to the PRAL (potential renal acid load). It estimates what a food leaves behind once it has been digested: a positive value is acid-forming, a negative value is alkalizing. That is different from the pH of the food itself: a lemon tastes sour, yet its PRAL is −4.0, so it is alkalizing. Your diet does not change your blood pH. It does change how much acid your kidneys have to deal with.
Lamb fillet: prepared, raw
Same food, different state. All values per 100 g.
| State | PRAL |
|---|---|
| raw | +9.3 |
| prepared | +13.7 |
What balances lamb fillet
A serving (125 g) of lamb fillet adds +17.1 to your daily balance. These three bring it back; the grams shown offset exactly this serving.
Frequently Asked Questions
Is lamb fillet acidic?
It depends on what you mean by acidic. The pH describes the food itself, for example how sour it tastes. The PRAL describes what it leaves behind after digestion: Lamb fillet (prepared) has a PRAL of +13.7 per 100 g, so it counts as strongly acid-forming in your daily acid-base balance.
How much lamb's lettuce offsets a serving (125 g) of lamb fillet?
A serving (125 g) of lamb fillet adds +17.1 to your daily balance. Lamb's lettuce (fresh) has −8.3 per 100 g, so about 210 g of lamb's lettuce offset this serving.
Do I have to avoid lamb fillet on an alkaline diet?
No. What counts is the balance of the whole day, not a single food. Lamb fillet is strongly acid-forming; with enough vegetables, potatoes and fruit on the same plate, the meal stays balanced.
Lamb fillet, prepared or raw: which is more alkaline?
Lamb fillet (prepared) is at +13.7, Lamb fillet (raw) at +9.3. So the "raw" version is more alkaline. Differences come from water content, cooking water or concentration during drying.
Lamb Fillet logged, balance checked.
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Compare all Meat & Sausages: Meat & Sausages table. Common questions are answered in Acidic or Alkaline?, and the PRAL calculator adds up a whole meal.
Source: Basentracker food database (PRAL according to Remer & Manz, calculated from protein, phosphorus, potassium, magnesium and calcium per 100 g). This information does not replace medical advice.