Lamb, loin, separable fat, grilled

Cooked internal and external separable fat from 1 cut (loin chop) from the midsection 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 raw from 10 supermarkets/butchers in Melbourne and Sydney in 2002. Fatty acids are from 10 samples of loin chop purchased raw 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.