Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, cooked, broiled
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.1 MG | 11% | |
| Riboflavin | 0.4 MG | 32% | |
| Niacin | 5.7 MG | 36% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.5 MG | 27% | |
| Vitamin B-12 | 3.2 UG | 133% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 237 MG | 19% | |
| Potassium, K | 354 MG | 8% | |
| Sodium, Na | 66 MG | 3% | |
| Zinc, Zn | 5.2 MG | 47% | |
| Copper, Cu | 0.2 MG | 19% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 14.2 UG | 26% |
Nutrition Highlights
- Excellent source of protein with 26.8g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (47% DV).
- Good source of Selenium, Se (26% DV).
- Good source of Riboflavin (32% DV).
- Good source of Niacin (36% DV).
- Good source of Pantothenic acid (20% DV).
About Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean only, trimmed to 1/8" fat, cooked, broiled
This cut of meat comes from the leg of lamb, specifically the center slice with the bone still in, trimmed of excess fat to just 1/8 inch. It's a lean, protein-rich option that delivers about 26.8 grams of protein per 100 grams, making it an excellent source for those looking to meet their daily protein needs. With only 7.7 grams of fat and zero carbohydrates or fiber, it's a straightforward, nutrient-dense choice. Lamb is also a good source of essential nutrients like iron, zinc, and B vitamins, particularly vitamin B12, which supports energy production and red blood cell formation. Its moderate calorie count—183 per 100 grams—makes it a satisfying yet balanced option for many diets.
In the kitchen, this cut is versatile and well-suited to a variety of cooking methods. Broiling is a popular choice, as it helps to lock in flavor while keeping the meat tender and juicy. It can also be roasted, grilled, or pan-seared, often seasoned with herbs like rosemary, thyme, or garlic to complement its rich, slightly gamey taste. Because it's lean, it's best not to overcook it to avoid dryness. This cut works beautifully as the centerpiece of a meal, paired with roasted vegetables, salads, or whole grains. For those mindful of fat intake, trimming any remaining visible fat before cooking can further reduce its fat content without sacrificing flavor.
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