Lamb, easy carve leg roast, separable lean, roasted

By March 28, 2014

Lamb, easy carve leg roast, separable lean, roasted

Cooked lamb from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Proximates are from a composite of 10 samples of easy carve leg roast purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Vit A, BCAR, B5, Vit D, ATOC, Se and fatty acids are from pooled samples using various combinations of 10 cuts using the samples gathered for proximate analysis (MLA 2007). Other vitamins and minerals are from 8 samples of easy carve leg roast purchased across Australia in 1996. Ash, F, S, CL and BIO are imputed from tunnel boned leg purchased from 10 butchers/supermarkets in Sydney during 1992. Iodine is from the 22nd ATDS, 2004. Tryptophan is imputed from lion chop from the 2008 Key Foods Program. Starch, fibre, individual sugars and ethanol are imputed zero.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.36
Omega-3 0.1
Protein 0.1
Total Fat 6
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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