Fresh Lamb (Australian, Boneless Leg Sirloin Half with Fat) – 18″ Raw
Nutritional Information
This Australian-sourced, fresh lamb leg sirloin half is boneless, offering a rich and tender cut. It is a versatile ingredient, perfect for a variety of savory dishes, from roasts to stews. The lamb is marbled with fat, which enhances its flavor and juiciness during cooking.
| Nutrient | Amount per 100g |
|---|---|
| Energy | 254 kcal |
| Protein | 17.25 g |
| Total Fat | 20.0 g |
| Saturated Fat | 9.754 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 12.0 mg |
| Iron | 1.5 mg |
| Magnesium | 20.0 mg |
| Phosphorus | 167.0 mg |
| Potassium | 279.0 mg |
| Sodium | 70.0 mg |
| Zinc | 2.95 mg |
| Copper | 0.148 mcg |
| Manganese | 0.013 mg |
| Selenium | 8.0 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.133 mg |
| Riboflavin (B2) | 0.272 mg |
| Niacin (B3) | 4.695 mg |
| Vitamin B6 | 0.339 mg |
| Folate | 0.0 mcg |
| Vitamin B12 | 2.57 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
Lamb is a type of red meat and does not naturally contain common allergens such as gluten, dairy, eggs, or nuts. However, cross-contamination may occur if handled alongside allergenic foods. Always ensure proper handling and cooking to prevent any unintended exposure to allergens.
Dietary Preferences:
This fresh lamb cut is suitable for a variety of dietary preferences, including:
- Keto-Friendly: Due to its high protein and fat content, it fits well into a ketogenic diet.
- Paleo: As a natural, whole food, lamb fits into the paleo diet, which emphasizes unprocessed foods.
- Low-Carb: This lamb cut is completely free of carbohydrates, making it ideal for low-carb and carnivore diets.
- Gluten-Free: Lamb is naturally gluten-free, making it a great choice for those with gluten sensitivities or celiac disease.
- Dairy-Free: Lamb contains no dairy, making it suitable for lactose intolerant or dairy-sensitive individuals.
Cooking Tips:
Fresh lamb leg sirloin with fat is best cooked slowly to allow the fat to render, adding moisture and flavor. You can roast, grill, or braise it depending on your preference. For the most tender results, consider marinating it for a few hours to enhance flavor. Searing the meat before finishing it in the oven ensures a crispy, flavorful crust.
Conclusion:
This fresh Australian lamb leg sirloin half with fat is a nutrient-rich, protein-packed choice for your next meal. It provides essential vitamins and minerals such as B12, niacin, iron, and zinc, which contribute to energy production and immune support. Perfect for various cooking methods, it brings a savory, tender bite to any dish.
