Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, 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 | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 10% | |
| Riboflavin | 0.5 MG | 35% | |
| Niacin | 7.6 MG | 47% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 1 UG | 0% | |
| Vitamin B-12 | 2.6 UG | 109% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 221 MG | 18% | |
| Potassium, K | 170 MG | 4% | |
| Sodium, Na | 44 MG | 2% | |
| Zinc, Zn | 3.7 MG | 33% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 4.1 UG | 7% |
Nutrition Highlights
- Excellent source of protein with 25.3g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (33% DV).
- Good source of Riboflavin (35% DV).
- Good source of Niacin (47% DV).
- Rich source of Vitamin B-12 (109% of Daily Value per 100g).
About Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
This tender, flavorful meat comes from the leg of young sheep, specifically the whole cut including both the shank and sirloin portions. When trimmed to 1/8" fat and roasted, it offers a lean protein source with 25.3 grams per 100-gram serving. The meat contains no carbohydrates or fiber, making it suitable for low-carb and ketogenic dietary patterns. With 234 calories per 100 grams and 14 grams of fat, it provides a moderate energy density while delivering essential nutrients like vitamin B12, zinc, and iron in highly bioavailable forms.
This versatile protein shines in various culinary applications, from traditional roasts with rosemary and garlic to Mediterranean-inspired dishes with lemon and herbs. The combination of shank and sirloin provides both rich, connective-tissue-enhanced flavor from the shank and tender, quick-cooking portions from the sirloin. Many home cooks appreciate this cut for its ability to feed a family or provide leftovers for subsequent meals. When preparing this meat, allowing it to rest after cooking helps retain juices, while cooking to medium-rare or medium ensures optimal tenderness and flavor while maintaining its nutritional profile.
Compare Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
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