Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This cut is the lean, sirloin portion of a lamb's leg, trimmed of excess fat to a precise 1/8-inch layer. It offers a robust, distinctly lamb-like flavor with a firm yet tender texture when cooked properly. Nutritionally, it's a powerhouse of high-quality protein and essential fats, with virtually no carbohydrates.
Calorie split: 27% protein · 0% carbs · 73% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory flavor that stands up to bold seasonings and slow cooking methods. Its versatility makes it a star in everything from elegant roasts to hearty stews, embodying comfort food across many cultures.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high saturated fat content, which should be moderated by those managing heart health. To counteract this, trim visible fat before cooking and pair it with fiber-rich vegetables like roasted Brussels sprouts or a lentil salad to balance the meal. The strong flavor can be off-putting to some; marinating in acidic ingredients like yogurt or lemon juice can tenderize and mellow it.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable.
- Provides zinc, crucial for immune function.
- Contains B vitamins like B12 for energy metabolism.
- Supplies conjugated linoleic acid (CLA), a type of healthy fat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The sirloin half of the leg is often preferred for roasting because it contains the round bone, which acts as a natural roasting rack and helps the meat cook more evenly.
Full nutrition (USDA data · scales with serving)
| Water | 61.3 g |
| Energy | 261 kcal |
| Energy | 1092 kj |
| Protein | 17.2 g |
| Total lipid (fat) | 20.8 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 161 mg |
| Potassium, K | 235 mg |
| Sodium, Na | 56.0 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 19.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.23 mg |
| Niacin | 6.3 mg |
| Pantothenic acid | 0.70 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 19.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 19.0 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 | 9.1 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.84 g |
| SFA 16:0 | 4.6 g |
| SFA 18:0 | 2.9 g |
| Fatty acids, total monounsaturated | 8.5 g |
| MUFA 16:1 | 0.60 g |
| MUFA 18:1 | 7.7 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.37 g |
| PUFA 20:4 | 0.07 g |
| Cholesterol | 71.0 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 | 0.20 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 cooking method for this cut?
For maximum tenderness, slow, moist-heat methods like braising or stewing are ideal. For a roast, searing first and then cooking at a moderate temperature (325°F/165°C) to an internal temp of 145°F (63°C) for medium-rare is recommended. Always let it rest before slicing.
How does it differ from other lamb leg cuts?
The sirloin half is leaner and more uniform than the shank end, which has more connective tissue. It's trimmed to a specific fat cap, unlike a 'bone-in leg of lamb' which may have more fat left on for self-basting.
Is this cut suitable for grilling?
It can be grilled, but it's best when cut into kebab-sized cubes or thin steaks. A whole sirloin half is too thick for direct grilling and risks burning on the outside before the inside is cooked. Marinating helps with moisture and flavor.
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 2.61 kcal/g · 26% 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.