Lamb, frenched cutlet/rack, separable lean, grilled

Cooked lamb from the midsection of the carcase. Grilled for 6-10 minutes until ‘medium’ with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Proximates and minerals are from a composite of 10 samples of Frenched cutlet purchased from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are imputed from loin chop. Vit A, BCAR, B5, Vit D, ATOC and Se are from pooled samples using various combinations of 10 cuts using the samples gathered for proximate analysis (MLA 2007). CHOL, Mn, B1, B2, B3, B6 and B12 are from 8 samples of Frenched cutlet purchased across Australia in 1996. Ash, F, S, CL and BIO are imputed from eye of loin purchased from 10 butchers/supermarkets in Sydney during 1992. Iodine was calculated 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.