Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean only, 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 | 0.2 MG | 15% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 5.2 MG | 33% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Vitamin B-12 | 1.6 UG | 68% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 198 MG | 16% | |
| Potassium, K | 350 MG | 7% | |
| Sodium, Na | 64 MG | 3% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 3.2 UG | 6% |
Nutrition Highlights
- Excellent source of protein with 21.1g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (29% DV).
- Good source of Niacin (33% DV).
- Rich source of Vitamin B-12 (68% of Daily Value per 100g).
About Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean only, raw
This cut comes from the leg of young sheep raised in New Zealand's pasture-based systems. It's a lean, bone-in steak or chop that delivers a concentrated source of high-quality protein—about 21 grams per 100-gram serving—while remaining relatively low in calories at 126 per portion. The fat content is modest at 4.6 grams, and it contains no carbohydrates or fiber, making it naturally suited to low-carb or ketogenic eating patterns. As a red meat, it also provides important micronutrients such as iron, zinc, and B vitamins, particularly vitamin B12, which supports energy metabolism and red blood cell formation.
Because it's sold raw and bone-in, it benefits from quick, high-heat cooking methods like grilling, pan-searing, or broiling to develop flavor while keeping the interior tender. The bone contributes depth of taste during cooking and can be used afterward for making nutrient-rich broths. It's commonly featured in Mediterranean and Middle Eastern dishes, often marinated with herbs and spices such as rosemary, garlic, or cumin to complement its mild, slightly sweet flavor. For those mindful of saturated fat intake, trimming visible fat before cooking can further reduce overall fat content without sacrificing protein or key nutrients.
Compare Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean only, raw
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