Mutton, casserole, separable fat, casseroled

By March 28, 2014

Mutton, casserole, separable fat, casseroled

Cooked mutton fat from the fore portion (shoulder) of the carcase. Browned, simmered in minimal water for 2 hours, still attached to the lean muscle meat, then drained and dissected.

Proximates, vitamins and minerals are from a composite of equal portions dissected from 10 samples each of mutton leg roast and casserole purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from casserole using the samples gathered for proximate analysis (MLA 2007). Tryptophan is imputed from lion chop from the 2008 Key Foods Program. Starch, fibre, individual sugars, vitamin C and ethanol are imputed zero.
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 1.78
Omega-3 0.95
Protein 0.95
Total Fat 67.9
Total Fructose 0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 0
 
Meat and Meat Products
 
Mutton
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