Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable 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 | 6% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 6.6 MG | 41% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 1.7 UG | 72% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 23 MG | 2% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 6 MG | 1% | |
| Phosphorus, P | 86 MG | 7% | |
| Potassium, K | 51 MG | 1% | |
| Sodium, Na | 22 MG | 1% | |
| Zinc, Zn | 0.9 MG | 8% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 0.9 UG | 2% |
Nutrition Highlights
- Good source of Niacin (41% DV).
- Rich source of Vitamin B-12 (72% of Daily Value per 100g).
About Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable fat, raw
This cut of meat is exceptionally rich in calories and fat, with over 67 grams of fat per 100 grams, making it one of the most energy-dense animal products available. Nearly all of its calories come from fat, with no carbohydrates and minimal protein content. While it does contain some protein, the amount is relatively low compared to leaner cuts of lamb or other meats. This makes it a highly concentrated source of dietary fat, which can be beneficial in small amounts for those needing high-calorie, high-fat nutrition, but it may not be ideal for individuals managing calorie intake or aiming to reduce saturated fat consumption.
In cooking, this type of fat is often rendered down for use in traditional dishes, adding depth and richness to recipes. It can be used to enhance the flavor of roasted vegetables, enrich stews, or create a base for savory sauces. Some cuisines value this cut for its ability to contribute a distinct, hearty flavor to slow-cooked meals. However, due to its high fat content, it’s best used sparingly or as part of a balanced diet that includes leaner protein sources and a variety of nutrient-dense foods.
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