Lamb, Australian, imported, fresh, leg, trotter off, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a succulent cut of Australian lamb leg, roasted to a rich, savory perfection with a thin, flavorful fat cap. The meat is tender yet firm, offering a robust, slightly gamey flavor that deepens with roasting. It's a high-protein, virtually carb-free powerhouse, delivering over 30 grams of protein per 100-gram serving with a moderate calorie count.
Calorie split: 53% protein · 0% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory umami and the satisfying contrast between the tender lean meat and the crisp, rendered fat. It's a centerpiece for celebratory meals, from Sunday roasts to holiday feasts, embodying comfort and tradition.
⚠️ Watch-outs & how to enjoy it better
The fat content, while flavorful, can be a concern for those monitoring saturated fat intake. To mitigate, trim the fat cap before cooking or discard it after roasting, and pair the meat with fiber-rich vegetables like roasted broccoli or a fresh salad to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in bioavailable heme iron to help prevent anemia.
- Provides essential B vitamins, particularly B12 for nerve health.
- Contains zinc, crucial for immune function and wound healing.
- Offers conjugated linoleic acid (CLA), a fatty acid studied for health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'trotter off' means the foot (trotter) has been removed from the leg cut, a common butchery practice to create a cleaner, more uniform roast for even cooking.
Full nutrition (USDA data · scales with serving)
| Water | 55.0 g |
| Energy | 226 kcal |
| Energy | 944 kj |
| Protein | 30.1 g |
| Total lipid (fat) | 11.6 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.08 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 203 mg |
| Potassium, K | 291 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 8.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.52 mg |
| Niacin | 6.8 mg |
| Pantothenic acid | 0.75 mg |
| Vitamin B-6 | 0.39 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) | 0.28 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 | 5.5 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 | 0.02 g |
| SFA 14:0 | 0.34 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 2.6 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 2.3 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.9 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.14 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.8 g |
| MUFA 18:1 c | 4.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.59 g |
| PUFA 18:2 n-6 c,c | 0.36 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.14 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 | 0.07 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 | 0.81 g |
| Fatty acids, total trans-monoenoic | 0.63 g |
| TFA 18:1 t | 0.63 g |
| TFA 18:2 t not further defined | 0.18 g |
| Fatty acids, total trans-polyenoic | 0.18 g |
| Cholesterol | 113 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.31 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Methionine | 0.73 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.94 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 0.79 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.6 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
FAQ
How does Australian lamb differ from other lamb?
Australian lamb is often noted for its consistent quality, mild flavor, and tenderness due to the country's extensive pasture-based farming systems and strict grading standards.
Is this cut suitable for slow cooking?
Yes, while it's excellent roasted, a bone-in leg can also be slow-roasted or braised for several hours to achieve fall-off-the-bone tenderness, though the lean-to-fat ratio means it can dry out if overcooked without enough liquid.
What's the best way to store leftover roasted lamb?
Store sliced or whole leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently in the oven with a splash of broth to prevent drying.
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 2.26 kcal/g · 53% 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: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.