Lamb, all cuts, separable fat, cooked
Cooked internal and external separable fat from 11 different cuts from various regions of the carcase. Oven roasted or grilled as purchased, still attached to the lean muscle meat, with no added fat to an internal temperature of 70C or until ‘medium’, then dissected.
Most proximates, vitamins and minerals are from a composite of equal portions dissected from 10 samples of 11 raw lamb cuts purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from 3 pooled composites (reflecting various regions of the carcase) of equal portions dissected from 10 samples of 6 raw lamb cuts purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002 (MLA 2007). Ash is an average of the separable fat from all cuts of lamb, raw and cooked, purchased in Sydney during 1992. Tryptophan is imputed from lion chop from the 2008 Key Foods Program. Iodine, starch, fibre, individual sugars and ethanol are imputed zero.
Meat and Meat Products
Name | Value (g) |
---|---|
Dietry Fibre | 0 |
Energy | |
Omega-6 | 1.12 |
Omega-3 | 0.9 |
Protein | 0.9 |
Total Fat | 53.4 |
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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