Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium, boneless cut from the sirloin half of an Australian lamb leg, trimmed to a lean 1/8-inch fat cap. Its flavor is rich and distinctly lamb-like, with a tender, fine-grained texture that holds up beautifully to high-heat cooking. Nutritionally, it's a powerhouse of high-quality protein with a substantial, energy-dense fat content.
Calorie split: 28% protein · 0% carbs · 72% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its deep, savory flavor that is quintessentially lamb—robust but not gamey when prepared well. Its versatility is a major draw, as it can be roasted whole for a special occasion, sliced into steaks, or cubed for kebabs, making it a centerpiece for both simple and elaborate meals.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content (20g per 100g) can be a concern for those monitoring saturated fat intake or calories. To counteract this, consider trimming any additional visible fat before cooking, using a dry-heat method like grilling to render out excess fat, and pairing it with fiber-rich vegetables like roasted broccoli or a fresh salad to balance the meal. Those with specific dietary restrictions should practice portion control.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in heme iron, which is highly bioavailable for preventing anemia.
- Provides B vitamins, especially B12, crucial for nerve function.
- Contains zinc, supporting immune health and wound healing.
- A good source of conjugated linoleic acid (CLA), a beneficial fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sirloin half' of the leg is actually the upper, more tender portion, while the 'shank half' is lower and tougher, making the sirloin half the preferred choice for quick-cooking methods like grilling.
Full nutrition (USDA data · scales with serving)
| Water | 62.6 g |
| Energy | 254 kcal |
| Energy | 1063 kj |
| Protein | 17.3 g |
| Total lipid (fat) | 20.0 g |
| Ash | 0.87 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 167 mg |
| Potassium, K | 279 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 3.0 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 8.0 ug |
| Thiamin | 0.13 mg |
| Riboflavin | 0.27 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.34 mg |
| Vitamin B-12 | 2.6 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.8 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.79 g |
| SFA 15:0 | 0.13 g |
| SFA 16:0 | 4.6 g |
| SFA 17:0 | 0.31 g |
| SFA 18:0 | 3.9 g |
| Fatty acids, total monounsaturated | 8.1 g |
| MUFA 16:1 | 0.39 g |
| MUFA 18:1 | 7.5 g |
| MUFA 20:1 | 0.07 g |
| Fatty acids, total polyunsaturated | 0.82 g |
| PUFA 18:2 | 0.50 g |
| PUFA 18:3 | 0.24 g |
| PUFA 20:4 | 0.08 g |
| Cholesterol | 66.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.74 g |
| Isoleucine | 0.83 g |
| Leucine | 1.3 g |
| Lysine | 1.5 g |
| Methionine | 0.44 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.70 g |
| Tyrosine | 0.58 g |
| Valine | 0.93 g |
| Arginine | 1.0 g |
| Histidine | 0.55 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.84 g |
| Proline | 0.72 g |
| Serine | 0.64 g |
FAQ
What's the best way to cook this boneless leg cut?
It excels with dry-heat methods. Roast it whole at a high temperature for a crusty exterior and juicy interior, or slice it into thick steaks for quick grilling or pan-searing to medium-rare or medium doneness.
How do I reduce the 'gamey' taste of lamb?
The flavor is milder in this trimmed cut. To further temper it, marinate the meat in acidic ingredients like lemon juice, vinegar, or yogurt, or use strong herbs like rosemary, thyme, and garlic.
Is this a lean cut of meat?
While it's 'separable lean and fat,' the 20g of fat per 100g makes it a moderately fatty cut. The 1/8-inch trim is a good balance, providing flavor and juiciness without excessive fat.
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 2.54 kcal/g · 27% 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.