Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/4" fat, choice, raw
* 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 | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 10% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 6.3 MG | 40% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 18 UG | 5% | |
| Vitamin B-12 | 2.5 UG | 103% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 159 MG | 13% | |
| Potassium, K | 231 MG | 5% | |
| Sodium, Na | 56 MG | 2% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 19.6 UG | 36% |
Nutrition Highlights
- Good source of protein with 16.9g per 100g.
- Good source of Zinc, Zn (28% DV).
- Good source of Selenium, Se (36% DV).
- Good source of Niacin (40% DV).
- Rich source of Vitamin B-12 (103% of Daily Value per 100g).
About Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/4" fat, choice, raw
This cut of meat comes from the hindquarter of a sheep, specifically the sirloin section of the leg, with separable lean and fat that has been trimmed to a quarter-inch fat layer and graded as choice quality. It is typically sold raw and uncooked, offering a rich, savory flavor profile that many associate with traditional roasted or grilled dishes. As a red meat, it is nutrient-dense and provides a significant amount of high-quality protein, making it a valuable option for those looking to meet their daily protein needs. The fat content is moderate, contributing to its flavor and juiciness, though it is slightly trimmed to reduce excess fat compared to untrimmed versions.
In terms of nutrition, this cut is a good source of essential nutrients such as vitamin B12, zinc, and iron, which are important for energy production, immune function, and oxygen transport in the body. However, due to its fat and calorie content, portion control is advisable, especially for those monitoring their intake of saturated fats or calories. Common culinary uses include roasting as a centerpiece for meals, grilling or barbecuing for a smoky flavor, or slow-cooking to enhance tenderness. It pairs well with herbs like rosemary and garlic, and is often featured in Mediterranean and Middle Eastern cuisines. For a balanced diet, it can be enjoyed alongside plenty of vegetables and whole grains.
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