Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/8" fat, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is Australian lamb, a premium cut of trimmed retail meat (lean and fat, 1/8" fat) that's been cooked to perfection. Its taste is rich and savory with a distinct, slightly gamey flavor, and its texture is tender and succulent. Nutritionally, it's a powerhouse of protein (24.52g per 100g) and provides a substantial amount of healthy fats (16.82g) with zero carbohydrates or sugar.
Calorie split: 39% protein · 0% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor and tender, juicy texture that makes it a centerpiece for celebratory meals. Its versatility allows it to be grilled, roasted, or braised, fitting seamlessly into a wide range of global cuisines from Mediterranean to Middle Eastern.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content (16.82g per 100g) can be a concern for those monitoring saturated fat intake or calorie density. To counteract this, choose leaner cuts like loin or leg, trim visible fat before cooking, and pair it with fiber-rich vegetables to balance the meal and promote satiety.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Rich in essential B vitamins, especially B12 and niacin
- Provides key minerals like iron, zinc, and selenium
- Contains healthy monounsaturated and polyunsaturated fats
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Australia is one of the world's largest exporters of lamb, and its sheep farming industry is a cornerstone of the nation's agricultural heritage, with over 65 million sheep across the country.
Full nutrition (USDA data · scales with serving)
| Water | 58.7 g |
| Energy | 256 kcal |
| Energy | 1071 kj |
| Protein | 24.5 g |
| Total lipid (fat) | 16.8 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 301 mg |
| Sodium, Na | 76.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 10.1 ug |
| Thiamin | 0.12 mg |
| Riboflavin | 0.33 mg |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.82 mg |
| Vitamin B-6 | 0.37 mg |
| Vitamin B-12 | 2.9 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.9 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.63 g |
| SFA 15:0 | 0.10 g |
| SFA 16:0 | 3.7 g |
| SFA 17:0 | 0.25 g |
| SFA 18:0 | 3.1 g |
| SFA 20:0 | 0.03 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.31 g |
| MUFA 18:1 | 6.2 g |
| MUFA 20:1 | 0.06 g |
| Fatty acids, total polyunsaturated | 0.66 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:3 | 0.20 g |
| PUFA 20:4 | 0.04 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.0 g |
| Isoleucine | 1.2 g |
| Leucine | 1.9 g |
| Lysine | 2.2 g |
| Methionine | 0.63 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.00 g |
| Tyrosine | 0.82 g |
| Valine | 1.3 g |
| Arginine | 1.5 g |
| Histidine | 0.78 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.91 g |
FAQ
Is Australian lamb different from other lamb?
Yes, Australian lamb is often prized for its consistent quality, mild flavor, and year-round availability due to the country's southern hemisphere seasons and advanced farming practices.
How should I cook this lamb to keep it tender?
For tender results, avoid overcooking. Use methods like roasting, grilling, or braising. A meat thermometer is helpful—aim for 145°F (63°C) for medium-rare, then let it rest before slicing.
Can I eat this if I'm on a low-fat diet?
While it's a good protein source, the fat content is notable. You can trim visible fat before cooking, choose leaner cuts like leg or loin, and control portion sizes to fit a lower-fat dietary plan.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.56 kcal/g · 38% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.