Lamb, New Zealand, imported, flap, boneless, separable lean and fat, 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 | 5% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Vitamin B-12 | 1.6 UG | 67% | |
| Vitamin A, RAE | 20 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.6 MG | 4% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 0.8 MG | 5% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 129 MG | 10% | |
| Potassium, K | 240 MG | 5% | |
| Sodium, Na | 69 MG | 3% | |
| Zinc, Zn | 2.4 MG | 21% | |
| Copper, Cu | 0.1 MG | 6% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 3.1 UG | 6% |
Nutrition Highlights
- Good source of protein with 16.2g per 100g.
- Good source of Zinc, Zn (21% DV).
- Good source of Niacin (22% DV).
- Rich source of Vitamin B-12 (67% of Daily Value per 100g).
About Lamb, New Zealand, imported, flap, boneless, separable lean and fat, raw
This cut of meat comes from the underside of the lamb, near the belly area, and is known for its rich marbling and tender texture when cooked. It's a fatty cut, with about 30 grams of fat per 100 grams, much of which is saturated. That high fat content also means it's calorie-dense, making it a good source of energy but something to enjoy in moderation if you're watching your fat or calorie intake. On the plus side, it's packed with high-quality protein—around 16 grams per serving—which supports muscle maintenance and repair. It also provides important nutrients like vitamin B12, zinc, and iron, all of which play key roles in energy production and immune health.
In the kitchen, this cut is versatile and flavorful, often used in dishes where slow cooking or marinating can enhance its tenderness. It's popular in kebabs, stir-fries, and grilled preparations, where the fat renders and bastes the meat as it cooks. Because of its richness, it pairs well with fresh herbs, citrus, or tangy sauces to balance the flavor. While it's a delicious choice for special meals, those mindful of saturated fat intake might prefer to balance it with leaner proteins throughout the week.
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