Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled
Whole food · Lamb, Veal, and Game Products
This cut of broiled Australian lamb leg is a robust, protein-dense centerpiece, offering a rich, savory flavor with a satisfying, slightly chewy texture from the bone-in preparation. Nutritionally, it's a powerhouse, delivering over 25 grams of protein per 100g with zero carbohydrates, making it ideal for low-carb and high-protein diets. The 1/8-inch fat trim provides a balanced richness without excessive calories, resulting in a juicy, flavorful bite.
Calorie split: 49% protein · 0% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its deep, savory umami flavor and the satisfying, juicy texture that comes from broiling, which caramelizes the exterior while keeping the interior tender. Its versatility makes it a star in both simple weeknight dinners and festive roasts, often associated with hearty, comforting meals.
⚠️ Watch-outs & how to enjoy it better
The high protein and fat content can be heavy for those with digestive sensitivities or on very low-fat diets, and the bone-in preparation may require more careful portioning. To counteract, pair it with fiber-rich vegetables like roasted broccoli or a fresh salad to aid digestion, and practice portion control by sticking to a 3-4 ounce serving to manage calorie intake.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Zero carbohydrates, suitable for ketogenic and low-carb diets
- Rich in essential nutrients like iron, zinc, and B vitamins
- Bone-in cooking enhances flavor and nutrient retention
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Australian lamb is often considered milder in flavor than lamb from other regions due to the country's vast, open pastures and the specific breeds of sheep raised there.
Full nutrition (USDA data · scales with serving)
| Water | 62.0 g |
| Energy | 215 kcal |
| Energy | 900 kj |
| Protein | 25.5 g |
| Total lipid (fat) | 11.8 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 228 mg |
| Potassium, K | 342 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 5.0 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 13.5 ug |
| Thiamin | 0.13 mg |
| Riboflavin | 0.40 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.95 mg |
| Vitamin B-6 | 0.44 mg |
| Vitamin B-12 | 3.1 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.3 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.43 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 2.6 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 14:1 | 0.01 g |
| MUFA 16:1 | 0.23 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 0.53 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:3 | 0.15 g |
| PUFA 20:4 | 0.04 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.0 g |
| Lysine | 2.3 g |
| Methionine | 0.65 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.86 g |
| Valine | 1.4 g |
| Arginine | 1.5 g |
| Histidine | 0.81 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.7 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 0.95 g |
FAQ
How does broiling affect the texture of this lamb cut?
Broiling uses high, direct heat to create a crispy, caramelized exterior while keeping the interior juicy and tender, especially when the fat is trimmed to 1/8 inch.
Is this cut suitable for a low-carb diet?
Yes, with 0g carbs per 100g, it's perfect for low-carb, keto, and paleo diets, providing a substantial protein source without spiking blood sugar.
What are the best side dishes to pair with broiled lamb leg?
Pair it with roasted root vegetables, quinoa, or a fresh green salad to balance the richness and add fiber and nutrients.
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 2.15 kcal/g · 48% 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: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.