Nutritional Information (per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 187 kcal |
| Protein | 30.87 g |
| Fat | 7.02 g |
| Saturated Fat | 2.25 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 2.0 mg |
| Iron | 2.52 mg |
| Magnesium | 24 mg |
| Phosphorus | 170 mg |
| Potassium | 231 mg |
| Sodium | 61 mg |
| Zinc | 2.42 mg |
| Copper | 0.137 mcg |
| Manganese | 0.007 mg |
| Selenium | 9.7 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.192 mg |
| Riboflavin (Vitamin B2) | 0.568 mg |
| Niacin (Vitamin B3) | 9.544 mg |
| Vitamin B6 | 0.769 mg |
| Folate (Vitamin B9) | 0.0 mcg |
| Vitamin B12 | 2.65 mcg |
| Vitamin A | 2.0 mcg |
| Vitamin E | 0.77 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
This lamb tenderloin is naturally free from common allergens such as gluten, dairy, and nuts, making it a safe option for individuals with those dietary restrictions. However, as always, it is important to ensure the preparation and cooking processes are free from cross-contamination with other allergens, especially if the lamb is prepared alongside other ingredients.
Dietary Preferences:
- High-Protein: A great choice for individuals seeking to boost their protein intake, whether for muscle building, weight management, or overall health.
- Low-Carb: Ideal for those following a low-carb or ketogenic diet.
- Gluten-Free: Naturally free from gluten, making it a suitable option for those with gluten sensitivities or celiac disease.
- Low-Sodium: This cut contains a moderate level of sodium, which makes it suitable for most diets that aim to limit sodium intake.
- Paleo-Friendly: Lamb tenderloin fits perfectly into a paleo diet, offering a wholesome, protein-packed choice without processed ingredients.
Advice for Preparation:
Lamb tenderloin can be roasted to perfection, and it pairs well with a variety of seasonings and marinades. To enhance the flavor, marinate the lamb in herbs such as rosemary and thyme, or for a slightly different twist, try garlic and mustard. The tenderloin is best roasted at a moderate temperature to ensure the meat remains juicy and tender.
When preparing lamb tenderloin, avoid overcooking to retain its natural tenderness. Aim for an internal temperature of 135-140°F for medium-rare or 145°F for medium.
Conclusion:
Lamb tenderloin is a rich source of high-quality protein, essential vitamins, and minerals, offering a variety of nutritional benefits. Whether you’re following a specific dietary plan or simply looking to enjoy a flavorful and healthy meal, this lean cut is versatile and satisfying. Ideal for roasting, it provides a succulent and savory option that can be paired with your favorite sides for a well-rounded meal.