Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted
* 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 | 9 MG | 1% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 214 MG | 17% | |
| Potassium, K | 326 MG | 7% | |
| Sodium, Na | 72 MG | 3% | |
| Zinc, Zn | 4.8 MG | 44% | |
| Copper, Cu | 0.2 MG | 18% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 5.9 UG | 11% |
Nutrition Highlights
- Excellent source of protein with 27.3g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (44% DV).
- Good source of Riboflavin (32% DV).
- Good source of Niacin (36% DV).
- Good source of Pantothenic acid (20% DV).
- Good source of Vitamin B-6 (27% DV).
About Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted
This tender and flavorful cut comes from the hindquarter of a young sheep, specifically the portion that includes both the upper thigh and the lower leg. When prepared by roasting, it develops a rich, savory taste and a satisfying texture that many find appealing. With nearly 27 grams of protein per 100 grams, it's an excellent source for supporting muscle maintenance and repair. It's also naturally free of carbohydrates and dietary fiber, making it suitable for low-carb and ketogenic eating patterns. While it contains about 8 grams of fat per serving, trimming visible fat before cooking can help reduce overall fat intake without sacrificing much of the meat's juiciness.
In the kitchen, this cut is often roasted whole as a centerpiece for meals, sometimes seasoned with herbs like rosemary, garlic, and thyme to complement its robust flavor. It can also be slow-cooked to enhance tenderness or sliced for use in sandwiches and salads after cooking. Because it's a source of heme iron and B vitamins—especially B12—it can contribute to energy metabolism and red blood cell formation. Those mindful of saturated fat or sodium may wish to balance it with plenty of vegetables or legumes in a meal. When sourced responsibly and prepared thoughtfully, it can be part of a varied, nutrient-rich diet.
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