Lamb, loin, separable lean and fat, trimmed to 1/8" 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 | 16% | |
| Niacin | 6.5 MG | 41% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 18 UG | 5% | |
| Vitamin B-12 | 2.1 UG | 86% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 159 MG | 13% | |
| Potassium, K | 226 MG | 5% | |
| Sodium, Na | 59 MG | 3% | |
| Zinc, Zn | 2.7 MG | 24% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 19.4 UG | 35% |
Nutrition Highlights
- Good source of protein with 17.2g per 100g.
- Good source of Zinc, Zn (24% DV).
- Good source of Selenium, Se (35% DV).
- Good source of Niacin (41% DV).
- Rich source of Vitamin B-12 (86% of Daily Value per 100g).
About Lamb, loin, separable lean and fat, trimmed to 1/8" fat, choice, raw
This cut of meat comes from the loin section of young sheep and contains both lean muscle and fat that has been trimmed to a moderate thickness. With nearly 17 grams of high-quality protein per 100 grams, it provides all essential amino acids needed for muscle maintenance and repair. The fat content is significant at 22.8 grams per serving, primarily consisting of saturated and monounsaturated fats, which contribute to its rich flavor and tender texture. While it contains no carbohydrates or fiber, it does provide important micronutrients including zinc, iron, selenium, and B vitamins, particularly vitamin B12.
In the kitchen, this cut works beautifully when grilled, pan-seared, or roasted to medium-rare to preserve its natural juiciness. The moderate fat trimming strikes a balance between flavor and leanness, making it suitable for special occasion meals or protein-focused diets. Many chefs recommend letting it come to room temperature before cooking and using high heat to develop a flavorful crust while keeping the interior tender. Because of its richness, smaller portions often satisfy, and it pairs well with bright, acidic accompaniments like chimichurri or mint sauce to cut through the fat. For those monitoring saturated fat intake, it can be enjoyed occasionally as part of a varied diet that includes leaner protein sources throughout the week.
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