Lamb, diced, separable lean, dry fried

Cooked lamb, purchased diced 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 diced lamb purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from pooled samples of forequarter chops and easy carve shoulder. 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 imputed from 8 samples of leg of lamb purchased across Australia during 1996. Ash, F, S, CL and BIO are from diced lamb 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.