Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" 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 | 12% | |
| Riboflavin | 0.4 MG | 29% | |
| Niacin | 6.9 MG | 43% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 1 UG | 0% | |
| Vitamin B-12 | 2.5 UG | 103% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 189 MG | 15% | |
| Potassium, K | 160 MG | 3% | |
| Sodium, Na | 41 MG | 2% | |
| Zinc, Zn | 2.7 MG | 25% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 3 UG | 5% |
Nutrition Highlights
- Good source of protein with 18.8g per 100g.
- Good source of Zinc, Zn (25% DV).
- Good source of Riboflavin (29% DV).
- Good source of Niacin (43% DV).
- Rich source of Vitamin B-12 (103% 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, raw
This cut of meat comes from the hindquarter of young sheep, specifically the portion between the shank and the sirloin. It is a rich source of high-quality protein, providing nearly 19 grams per 100-gram serving, which supports muscle maintenance and repair. The fat content is moderate at 13.4 grams per 100 grams, with the visible fat trimmed to a uniform 1/8 inch to reduce excess saturated fat while retaining flavor and moisture. Notably, this meat contains no carbohydrates or fiber, making it a suitable option for low-carb and ketogenic diets. It also supplies essential nutrients such as iron, zinc, and B vitamins, particularly B12, which are important for energy metabolism and immune function.
In the kitchen, this cut is highly versatile and often roasted whole for special occasions or slow-cooked to achieve tender, flavorful results. Its robust taste pairs well with herbs like rosemary, thyme, and garlic, as well as with Mediterranean or Middle Eastern spice blends. Because it is sold frozen and imported, proper thawing in the refrigerator is recommended to preserve texture and safety. Whether served as a roast with vegetables, sliced for sandwiches, or used in stews and curries, this cut offers a hearty, nutrient-dense option for those seeking both flavor and nourishment in their meals.
Compare Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw
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- Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw vs Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, raw
- Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw vs Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, cooked, braised
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