Can patients with gallstones eat lamb?

In general, patients with gallstones can consume lean meat in moderation during the stable phase of their condition, but must strictly avoid high-fat meats during acute episodes.

If patients do not exhibit acute symptoms such as severe abdominal pain, nausea, or vomiting, they may consume small amounts of lean cuts of lamb, such as lamb tenderloin. Lamb is rich in high-quality protein, iron, and B-complex vitamins, and moderate intake can help maintain nutritional balance. However, portion control is essential. When patients experience acute symptoms such as biliary colic or jaundice, intake of high-fat foods must be strictly restricted, and all high-fat meats, including lamb, should be avoided. At this time, the diet should primarily consist of bland liquid foods such as rice broth and lotus root starch. A gradual transition to a low-fat diet can begin once symptoms subside.

If lamb is consumed, low-fat cooking methods such as steaming or boiling should be used, avoiding high-fat preparation techniques such as frying. Visible fat, including skin and fatty portions, should be removed. Lamb should be consumed together with high-fiber vegetables such as spinach and broccoli to reduce the rate of fat absorption. Patients with gallstones should also avoid foods high in fat, cholesterol, salt, and sugar, such as fried foods, organ meats, fatty meats, preserved foods, and sweets. Additionally, dietary fiber intake should be increased by consuming more vegetables and fruits to promote gallbladder emptying and bile excretion.