Lamb, Australian, imported, fresh, leg, sirloin half, boneless, separable lean only, trimmed to 1/8" fat, raw
Whole food · Lamb, Veal, and Game Products
This is a lean, boneless cut from the sirloin half of an Australian lamb leg, prized for its mild, subtly sweet flavor and firm, fine-grained texture that becomes exceptionally tender when cooked correctly. With virtually no carbohydrates and a robust protein profile, it's a powerhouse for muscle maintenance, offering a clean, meaty taste without excessive fat. Its versatility makes it a staple for both quick weeknight meals and elegant roasts, delivering a satisfying, nutrient-dense bite.
Calorie split: 62% protein · 0% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its balanced, non-gamey flavor that pairs beautifully with bold herbs like rosemary and mint, and its ability to transition seamlessly from a simple grilled steak to a slow-roasted centerpiece. Its cultural significance in Australian and Mediterranean cuisines, where it's often the star of celebratory meals, adds a layer of tradition and comfort to every dish.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its leanness, which can lead to dryness if overcooked; to counteract this, use a meat thermometer to pull it at 135°F (57°C) for medium-rare and let it rest thoroughly. While not high in sodium, it can be part of a high-sodium meal if heavily seasoned or paired with salty sauces, so opt for fresh herb rubs and low-sodium marinades to keep it heart-healthy.
Key benefits
- High-quality complete protein for muscle repair and satiety
- Low in saturated fat compared to other red meats
- Rich in essential minerals like iron, zinc, and selenium
- Naturally carbohydrate-free, suitable for low-carb diets
- Provides B vitamins, particularly B12, for energy metabolism
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Australian lamb is often grass-fed and free-range, which contributes to a higher concentration of omega-3 fatty acids and conjugated linoleic acid (CLA) compared to grain-fed lamb, enhancing both its nutritional profile and subtle, earthy flavor.
Full nutrition (USDA data · scales with serving)
| Water | 73.7 g |
| Energy | 138 kcal |
| Energy | 577 kj |
| Protein | 20.5 g |
| Total lipid (fat) | 5.6 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 328 mg |
| Sodium, Na | 80.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.18 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 9.8 ug |
| Thiamin | 0.15 mg |
| Riboflavin | 0.32 mg |
| Niacin | 5.6 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.41 mg |
| Vitamin B-12 | 3.0 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.16 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.07 g |
| SFA 18:0 | 0.86 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 0.27 g |
| PUFA 18:2 | 0.16 g |
| PUFA 18:3 | 0.07 g |
| PUFA 20:4 | 0.03 g |
| Cholesterol | 63.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.24 g |
| Threonine | 0.88 g |
| Isoleucine | 0.99 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.52 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.83 g |
| Tyrosine | 0.69 g |
| Valine | 1.1 g |
| Arginine | 1.2 g |
| Histidine | 0.65 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.0 g |
| Glycine | 1.00 g |
| Proline | 0.86 g |
| Serine | 0.76 g |
FAQ
How should I cook this lean cut to keep it tender?
Use high-heat methods like grilling, broiling, or pan-searing, and cook to medium-rare (135°F/57°C internal temperature). Let it rest for 5-10 minutes before slicing against the grain to retain juices.
Is this cut suitable for a low-fat diet?
Yes, with only 5.64g of fat per 100g, it's one of the leaner red meat options. Trim any visible fat before cooking and avoid adding extra fats like butter or oil during preparation.
What are the best marinades or seasonings for this lamb?
Classic pairings include rosemary, garlic, lemon zest, and olive oil. For a Mediterranean twist, use a blend of cumin, coriander, and paprika. Avoid heavy, sugary sauces to keep it low-carb.
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 1.38 kcal/g · 59% 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.