Group · Dairy
Sheep’s milk
Sheep’s milk is markedly more concentrated than cow’s milk: more fat, more protein and more calcium. That is what makes it the raw material for Roquefort, Pecorino and feta, and what explains its higher cheese yield.
In terms of nutrition facts, whole: 103 kcal per 100 g, with 5.56 g of protein, 6.97 g of fat of which 4.8 g is saturated, and 4.5 g of carbohydrate. It provides 199 mg of calcium, 158 mg of phosphorus and 23.3 µg of iodine per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 103 kcal |
| Kilojoules | 429 kJ |
| Protein | 5,6 g |
| Carbohydrate | 4,5 g |
| Fat | 7 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B120,71 µg28 %
- Calcium199 mg25 %
- Vitamin B20,34 mg24 %
- Phosphorus158 mg23 %
- Iodine23,3 µg16 %
- Vitamin B50,41 mg7 %
- Selenium3 µg5 %
- Zinc0,54 mg5 %
See the other 14 nutrients
- Vitamin C4,2 mg5 %
- Vitamin B10,06 mg5 %
- Potassium103 mg5 %
- Vitamin B99,19 µg5 %
- Magnesium17,1 mg5 %
- Vitamin B60,06 mg4 %
- Vitamin D0,2 µg4 %
- Omega-3 ALA0,07 g3 %
- Iron0,46 mg3 %
- Vitamin B30,42 mg3 %
- Vitamin A20,3 µg3 %
- Omega-6 LA0,17 g2 %
- Copper0,01 mg1 %
- Manganese0,02 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Almost twice cow’s milk for protein and calcium. 5.56 g of protein and 199 mg of calcium per 100 g: a 200 ml glass provides nearly 400 mg of calcium, half of the reference intake.
But it is also higher in calories. 103 kcal per 100 g, against around sixty for semi-skimmed cow’s milk. It is not a like-for-like substitute: it is a richer product, to be measured out.
It contains lactose, as much as cow’s milk. Contrary to a popular belief, it is no better for people who are intolerant. What differs is the proteins: some people allergic to cow’s milk proteins tolerate it, but never without medical advice, as cross-reactions are common.
Its taste is pronounced. Richer and more « gamey » than cow’s milk. It works better in yoghurt, in cheese or in cooked dishes than drunk as it is.
It is seasonal. Ewes do not produce all year round: fresh milk is found mainly from winter to summer, and the rest of the time in the form of yoghurts and cheeses.