Lamb, casserole cuts, fully-trimmed, raw

By March 28, 2014

Lamb, casserole cuts, fully-trimmed, raw

Raw lamb from the three most common cuts used for making casseroles including forequarter chop, shank and diced leg. Lean muscle meat with some inseparable internal fat. Majority of internal and external separable fat removed.

Nutrients have been calculated by combining equal proportions of the three most frequently used casserole cuts (forequarter chop, shank and diced leg) in their fully-trimmed state.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.37
Omega-3 0.16
Protein 0.16
Total Fat 8.8
Total Fructose 0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 0
 
Meat and Meat Products
 
Lamb
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