Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of Australian lamb, specifically the center slice of the leg, with a thin layer of fat left on for flavor. It offers a rich, robust, and slightly gamey taste with a tender yet firm texture that holds up well to various cooking methods. Nutritionally, it's a powerhouse of high-quality protein and healthy fats, providing a substantial 195 calories per 100g with zero carbohydrates.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor and succulent texture, which is enhanced by the thin fat cap that bastes the meat during cooking. It's a versatile centerpiece for both everyday roasts and special occasion feasts, carrying a strong cultural association with celebrations and hearty meals in many cuisines.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its saturated fat content, which may be a consideration for those monitoring heart health. To counteract this, pair it with fiber-rich vegetables like roasted root vegetables or a fresh salad, and practice portion control by keeping servings to about 3-4 ounces. Additionally, ensure it is cooked to the proper internal temperature (145°F/63°C for medium-rare) to avoid any risk of foodborne illness.
Key benefits
- Excellent source of complete, high-quality protein (19.17g per 100g).
- Rich in essential minerals like iron, zinc, and selenium.
- Provides healthy fats, including conjugated linoleic acid (CLA).
- Naturally carb-free, making it suitable for low-carb and ketogenic diets.
- A good source of B vitamins, particularly B12 and niacin.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'mutton' refers to meat from a sheep over two years old, while 'lamb' is from a sheep under one year; this cut, from a mature lamb, strikes a balance between tenderness and flavor intensity.
Full nutrition (USDA data · scales with serving)
| Water | 68.5 g |
| Energy | 195 kcal |
| Energy | 816 kj |
| Protein | 19.2 g |
| Total lipid (fat) | 12.6 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 199 mg |
| Potassium, K | 318 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 3.3 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 7.4 ug |
| Thiamin | 0.14 mg |
| Riboflavin | 0.30 mg |
| Niacin | 5.2 mg |
| Pantothenic acid | 0.50 mg |
| Vitamin B-6 | 0.38 mg |
| Vitamin B-12 | 2.8 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.8 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.47 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 2.2 g |
| SFA 20:0 | 0.02 g |
| Fatty acids, total monounsaturated | 5.1 g |
| MUFA 14:1 | 0.02 g |
| MUFA 16:1 | 0.24 g |
| MUFA 18:1 | 4.7 g |
| MUFA 20:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 0.59 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:3 | 0.16 g |
| PUFA 20:4 | 0.06 g |
| Cholesterol | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.82 g |
| Isoleucine | 0.93 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.49 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.78 g |
| Tyrosine | 0.64 g |
| Valine | 1.0 g |
| Arginine | 1.1 g |
| Histidine | 0.61 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.94 g |
| Proline | 0.80 g |
| Serine | 0.71 g |
FAQ
How should I store fresh lamb leg slices?
Store in the refrigerator for up to 3 days, or freeze for up to 6 months. Keep it in a sealed container or wrapped tightly to prevent moisture loss and cross-contamination.
What's the best way to cook this cut for maximum tenderness?
For tenderness, slow-roast or braise it at a low temperature (around 325°F/163°C) until it reaches an internal temperature of 145°F/63°C for medium-rare. Let it rest for 10 minutes before slicing to retain juices.
Is this cut suitable for grilling?
Yes, but it's best to use a marinade or glaze to keep it moist. Grill over medium-high heat for a short time to achieve a good sear without overcooking, as the lean meat can dry out quickly.
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 1.95 kcal/g · 39% 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.