Lamb, New Zealand, imported, netted shoulder, rolled, boneless, 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 | 0.1 MG | 12% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 5.2 MG | 33% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Vitamin B-12 | 2.4 UG | 99% | |
| Vitamin A, RAE | 5 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 1.2 MG | 6% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 175 MG | 14% | |
| Potassium, K | 325 MG | 7% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 3.8 MG | 35% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 3.3 UG | 6% |
Nutrition Highlights
- Excellent source of protein with 20.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (35% DV).
- Good source of Niacin (33% DV).
- Rich source of Vitamin B-12 (99% of Daily Value per 100g).
About Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean only, raw
This cut of meat comes from the shoulder of young sheep raised in New Zealand, prepared by removing the bone, rolling, and netting for easy cooking. It's a lean option among red meats, offering a rich source of high-quality protein with minimal carbohydrates and no fiber. With 20.2 grams of protein per 100 grams, it provides essential amino acids needed for muscle maintenance and repair. The fat content is moderate at 6.9 grams per serving, with most of it being unsaturated, which can be part of a balanced diet when consumed in moderation. It's also a good source of key nutrients like vitamin B12, zinc, and iron, which support energy production, immune function, and oxygen transport in the body.
In the kitchen, this versatile cut is often roasted whole, sliced for stir-fries, or diced for slow-cooked dishes like stews and curries. Its mild, slightly sweet flavor pairs well with herbs such as rosemary, thyme, and garlic, as well as with Mediterranean or Middle Eastern spices. Because it's boneless and rolled, it cooks evenly and is easy to carve, making it a practical choice for both everyday meals and special occasions. For those mindful of fat intake, trimming any visible fat before cooking can further reduce its fat content while preserving its tender texture and rich taste.
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