Lamb, Australian, imported, fresh, leg, trotter off, bone-in, separable lean only, trimmed to 1/8" fat, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of Australian lamb, specifically the lean, bone-in leg meat roasted to perfection. The result is a tender, succulent, and deeply savory meat with a clean, slightly sweet flavor and a satisfying, fine-grained texture. Nutritionally, it's a powerhouse of high-quality protein with minimal fat, making it an excellent choice for muscle maintenance and a low-carb diet.
Calorie split: 60% protein · 0% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love the rich, distinctive flavor of lamb that is both earthy and subtly sweet, which becomes incredibly savory when roasted. It's a versatile centerpiece for everything from a simple weeknight dinner to a celebratory feast, often tied to cultural traditions and holiday meals.
⚠️ Watch-outs & how to enjoy it better
The primary caution is its high saturated fat content, which should be considered in moderation for heart health. To counteract this, practice portion control (see below) and pair it with fiber-rich vegetables like roasted root vegetables or a fresh salad to balance the meal. Those monitoring cholesterol should trim any visible fat before cooking.
Key benefits
- Excellent source of complete, high-quality protein.
- Naturally low in carbohydrates and sugar.
- Rich in essential minerals like iron, zinc, and selenium.
- Provides B vitamins, particularly B12, for energy metabolism.
- Bone-in roasting enhances flavor and can contribute minerals to pan juices.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Australia is one of the world's largest exporters of lamb, and the specific term 'trotter off' simply means the foot (trotter) has been removed from the leg cut.
Full nutrition (USDA data · scales with serving)
| Water | 58.2 g |
| Energy | 215 kcal |
| Energy | 898 kj |
| Protein | 32.1 g |
| Total lipid (fat) | 9.6 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 308 mg |
| Sodium, Na | 80.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 8.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.56 mg |
| Niacin | 7.2 mg |
| Pantothenic acid | 0.79 mg |
| Vitamin B-6 | 0.41 mg |
| Vitamin B-12 | 2.8 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 | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.31 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 | 4.4 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 | 0.26 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 2.1 g |
| SFA 17:0 | 0.13 g |
| SFA 18:0 | 1.8 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.12 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.1 g |
| MUFA 18:1 c | 3.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.77 g |
| PUFA 18:2 | 0.50 g |
| PUFA 18:2 n-6 c,c | 0.34 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 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 | 0.64 g |
| Fatty acids, total trans-monoenoic | 0.49 g |
| TFA 18:1 t | 0.49 g |
| TFA 18:2 t not further defined | 0.14 g |
| Fatty acids, total trans-polyenoic | 0.14 g |
| Cholesterol | 117 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.3 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.4 g |
| Methionine | 0.78 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.0 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 0.84 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.7 g |
| Proline | 1.4 g |
| Serine | 1.1 g |
FAQ
What does 'separable lean only, trimmed to 1/8" fat' mean?
This is a USDA retail cut description. It means the meat has been trimmed to leave only a thin, uniform layer of fat (about 3mm or 1/8 inch) on the surface, and the nutritional data reflects only the lean meat portion after cooking.
Is this a tough cut? How should I cook it?
The leg is a hard-working muscle, so it benefits from methods that break down connective tissue. Roasting whole to medium-rare or slicing it for kebabs or stir-fries are ideal. Overcooking can make it tough and dry.
Why is the calorie count relatively low for red meat?
Because this specific cut is 'separable lean only' and trimmed of excess fat. The 9.59g of fat per 100g is significantly lower than an untrimmed leg or shoulder cut, making it a leaner protein option.
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 · 60% 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.