Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a prime cut from the leg of lamb, specifically the sirloin half, trimmed to a lean 1/8-inch fat cap. When roasted, it develops a deeply savory, slightly gamey flavor with a tender, juicy texture that’s less fatty than the shoulder. It’s a protein powerhouse, delivering nearly 25 grams of protein per 100 grams with zero carbs.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, distinctive lamb flavor that’s rich but not overly gamey when trimmed well. Its leanness and uniform shape make it incredibly versatile for everything from a simple Sunday roast to elegant, sliced medallions.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high saturated fat content (about 8g per 100g), which should be consumed in moderation. To balance this, pair it with fiber-rich, non-starchy vegetables like roasted Brussels sprouts or a large green salad to aid digestion and create a more balanced meal. Also, watch portion sizes if managing calorie or fat intake.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Rich in essential minerals like iron, zinc, and selenium
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid
- Provides B vitamins, especially B12, crucial for nerve function
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sirloin half' of the leg is actually the top portion, closest to the loin, making it one of the most tender and uniformly shaped muscles in the entire leg.
Full nutrition (USDA data · scales with serving)
| Water | 54.9 g |
| Energy | 284 kcal |
| Energy | 1188 kj |
| Protein | 24.9 g |
| Total lipid (fat) | 19.7 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 304 mg |
| Sodium, Na | 68.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 25.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.28 mg |
| Niacin | 6.6 mg |
| Pantothenic acid | 0.67 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Vitamin B-12 | 2.5 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.3 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.77 g |
| SFA 16:0 | 4.2 g |
| SFA 18:0 | 2.7 g |
| Fatty acids, total monounsaturated | 8.3 g |
| MUFA 16:1 | 0.57 g |
| MUFA 18:1 | 7.5 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.28 g |
| PUFA 20:4 | 0.07 g |
| Cholesterol | 96.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 1.9 g |
| Lysine | 2.2 g |
| Methionine | 0.64 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.84 g |
| Valine | 1.3 g |
| Arginine | 1.5 g |
| Histidine | 0.79 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.93 g |
FAQ
Is this the same as a whole leg of lamb?
No. A whole leg includes both the sirloin half (top) and the shank half (bottom). The sirloin half is leaner, more tender, and typically more expensive. The shank half has more connective tissue and is often better for slow cooking.
How should I cook it to keep it tender?
Roasting is ideal. Sear it first for a flavorful crust, then roast at a moderate temperature (around 325-350°F / 160-175°C) until it reaches an internal temperature of 145°F (63°C) for medium-rare. Let it rest for 10-15 minutes before slicing to allow juices to redistribute.
What does 'choice' mean in the description?
This refers to the USDA beef grading system, which is sometimes applied to lamb. 'Choice' indicates a high-quality cut with good marbling (intramuscular fat), ensuring flavor and juiciness, though it's a step below 'Prime'.
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 2.84 kcal/g · 35% 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: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.