Lamb, stir-fry strips, separable lean, dry fried

Cooked lamb, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes 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 lamb stir-fry strips purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from pooled samples of leg roasts and chump chop. Most vitamins and minerals are from a pooled sample of diced and stir-fry strips using the samples gathered for proximate analysis (MLA 2007). B1, B2, B3, B6 and B12 are from 8 samples of easy carve leg purchased across Australia in 1996. Ash, F, S, CL and BIO are from lamb stir fry strips 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.