Lamb, forequarter (easy carve shoulder, forequarter chop), separable fat, grilled
Cooked internal and external separable fat from 2 different cuts (easy carve shoulder, forequarter chop) from the fore portion of the carcase. Grilled as purchased, still attached to the lean muscle meat, with no added fat until ‘medium’, then dissected.
Most proximates, vitamins and minerals are from a composite of equal portions dissected from10 samples of 11 raw lamb cuts purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from a composite of equal portions dissected from 10 samples each of easy carve shoulder and forequarter chop 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 | 1.19 |
| Omega-3 | 0.79 |
| Protein | 0.79 |
| 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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