Lamb, Australian, imported, fresh, leg, bottom, boneless, separable lean only, trimmed to 1/8" fat, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a lean, boneless cut from the lower leg of Australian lamb, roasted to a tender, juicy finish. Its deep, savory flavor is complemented by a fine, smooth texture with minimal connective tissue. Nutritionally, it's a powerhouse of high-quality protein with very little fat, making it an excellent choice for muscle maintenance and satiety.
Calorie split: 60% protein · 0% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its robust, distinctly lamb flavor that isn't overly gamey, and its tender, reliable texture that holds up beautifully to roasting. It's a versatile centerpiece for both simple weeknight meals and festive gatherings, offering a taste of tradition in many cuisines.
⚠️ Watch-outs & how to enjoy it better
While lean, it can become dry if overcooked due to its low fat content. Those monitoring saturated fat intake should be mindful of portion sizes. To counteract dryness, use a meat thermometer to pull it at 135°F (57°C) for medium-rare, and let it rest thoroughly. Pairing with a flavorful sauce or herb crust can add moisture and enhance the eating experience.
Key benefits
- Excellent source of complete, high-quality protein
- Naturally low in carbohydrates and sugar
- Rich in essential minerals like iron and zinc
- Provides B vitamins, especially B12 and niacin
- Lean cut with a favorable protein-to-fat ratio
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Australia is one of the world's largest exporters of lamb and mutton, with a flock that outnumbers its human population by more than two to one.
Full nutrition (USDA data · scales with serving)
| Water | 63.9 g |
| Energy | 190 kcal |
| Energy | 793 kj |
| Protein | 28.6 g |
| Total lipid (fat) | 8.3 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 2.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 196 mg |
| Potassium, K | 287 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 3.7 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 6.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.54 mg |
| Niacin | 6.9 mg |
| Pantothenic acid | 0.79 mg |
| Vitamin B-6 | 0.44 mg |
| Vitamin B-12 | 2.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.27 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.20 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 1.6 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.3 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.10 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.1 g |
| MUFA 18:1 c | 2.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:2 n-6 c,c | 0.21 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.10 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.41 g |
| Fatty acids, total trans-monoenoic | 0.32 g |
| TFA 18:1 t | 0.32 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 107 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.69 g |
| Cystine | 0.29 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.89 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.75 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.5 g |
| Proline | 1.2 g |
| Serine | 1.0 g |
FAQ
What's the best way to cook this lean cut without it drying out?
Roast it to an internal temperature of 130-135°F (54-57°C) for medium-rare, then let it rest for at least 10-15 minutes. This allows the juices to redistribute. A quick sear before roasting or basting with herbs and olive oil can also help lock in moisture.
Is Australian lamb grass-fed or grain-fed?
Most Australian lamb is grass-fed and pasture-raised, as the country has vast grazing lands. This contributes to its characteristic flavor and leaner profile compared to grain-fed lamb from other regions.
How does this cut differ from a leg of lamb with the bone in?
The boneless, bottom leg cut is more uniform in shape, making it easier to carve into consistent slices. Bone-in versions often have more flavor from the bone marrow during cooking and can be more visually impressive, but may yield slightly less meat.
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 1.90 kcal/g · 60% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.