Mutton, casserole, separable lean, casseroled

By March 28, 2014

Mutton, casserole, separable lean, casseroled

Cooked lamb from the fore portion (shoulder) of the carcase. Browned, simmered in minimal water for 2 hours then drained. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Proximates, minerals and fatty acids are from a composite of 10 samples of mutton casserole purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Vitamins are from a pooled sample of casserole and leg roast 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 0.59
Omega-3 0.33
Protein 0.33
Total Fat 11.4
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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