Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled

Nutrition Highlights

• Excellent source of protein with 25.8g per 100g, great for muscle building and recovery.
• Good source of Zinc, Zn (44% DV).
• Good source of Riboflavin (30% DV).
• Good source of Niacin (34% DV).
• Good source of Vitamin B-6 (25% DV).
• Rich source of Vitamin B-12 (127% of Daily Value per 100g).

About Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled

This tender cut comes from the hindquarter of young sheep, specifically the upper part of the leg near the loin. When trimmed to a minimal fat layer and cooked using dry heat, it offers a rich, slightly sweet flavor with a fine, velvety texture that sets it apart from other red meats. The careful trimming to 1/8" fat keeps the meat lean while preserving enough marbling to maintain juiciness during cooking.

Nutritionally, this cut is an excellent source of high-quality complete protein, providing all essential amino acids needed for muscle maintenance and repair. It's also rich in bioavailable heme iron, which the body absorbs more efficiently than plant-based iron sources—making it particularly valuable for those at risk of iron deficiency. The meat contains significant amounts of zinc for immune function, vitamin B12 for nerve health, and niacin for energy metabolism. While moderately high in fat compared to some other proteins, much of it is unsaturated, and the controlled trimming helps manage saturated fat intake. The absence of carbohydrates makes it suitable for low-carb and ketogenic dietary patterns.

In the kitchen, this versatile cut shines when quickly seared in a hot pan to develop a flavorful crust, then finished with gentle heat to preserve tenderness. It adapts beautifully to both simple preparations with herbs and garlic, or more complex marinades featuring Mediterranean or Middle Eastern spices. The boneless nature allows for even cooking and easy portioning, making it ideal for individual servings or elegant dinner parties. For optimal results, cook to medium-rare (145°F internal temperature) and allow resting time before serving to ensure maximum juiciness and flavor.

Compare Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled

See how Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled compares to other foods:

• Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Veal, breast, whole, boneless, separable lean only, cooked, braised
• Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, raw
• Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked
• Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, broiled vs Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, raw

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