Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable lean and fat, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is New Zealand lamb, trimmed of excess fat, frozen for export, and cooked to a rich, savory finish. It boasts a robust, slightly gamey flavor with a tender, meaty texture that holds up well to grilling or braising. Nutritionally, it's a protein powerhouse, delivering over 24 grams of protein per 100g with zero carbohydrates.
Calorie split: 33% protein · 0% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory umami flavor and tender texture, which makes it incredibly versatile in everything from roasts to curries. It's also a staple in many cultures, symbolizing celebration and hearty comfort food.
⚠️ Watch-outs & how to enjoy it better
The high fat content (22.26g per 100g) can be a concern for those monitoring saturated fat intake. To counteract this, pair it with fiber-rich vegetables like roasted broccoli or a fresh salad, and practice portion control by sticking to a 3-4 ounce serving.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in essential minerals like iron and zinc.
- Provides B vitamins, especially B12, for energy metabolism.
- Contains healthy fats, including conjugated linoleic acid (CLA).
- Zero carbohydrates, making it suitable for low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New Zealand is one of the world's largest exporters of lamb, with its sheep outnumbering its human population by about 5 to 1.
Full nutrition (USDA data · scales with serving)
| Water | 51.1 g |
| Energy | 305 kcal |
| Energy | 1276 kj |
| Protein | 24.4 g |
| Total lipid (fat) | 22.3 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 217 mg |
| Potassium, K | 162 mg |
| Sodium, Na | 46.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 2.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.41 mg |
| Niacin | 7.8 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Vitamin B-12 | 2.8 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.1 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.90 g |
| SFA 16:0 | 4.9 g |
| SFA 18:0 | 4.3 g |
| Fatty acids, total monounsaturated | 8.6 g |
| MUFA 16:1 | 0.40 g |
| MUFA 18:1 | 8.0 g |
| MUFA 20:1 | 0.03 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.61 g |
| PUFA 18:3 | 0.40 g |
| PUFA 20:4 | 0.02 g |
| Cholesterol | 109 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.0 g |
| Isoleucine | 1.2 g |
| Leucine | 1.9 g |
| Lysine | 2.2 g |
| Methionine | 0.63 g |
| Cystine | 0.29 g |
| Phenylalanine | 0.99 g |
| Tyrosine | 0.82 g |
| Valine | 1.3 g |
| Arginine | 1.5 g |
| Histidine | 0.77 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.91 g |
FAQ
How does frozen lamb compare to fresh?
When properly frozen and thawed, New Zealand lamb retains its flavor and texture almost identically to fresh, making it a convenient and high-quality option.
Is this lamb suitable for a keto diet?
Yes, with 0g carbs and high fat and protein, it's an excellent choice for ketogenic and low-carb diets.
What's the best way to cook it?
Grilling, roasting, or braising are ideal methods to enhance its natural flavor and tenderness.
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 3.05 kcal/g · 32% 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: 0.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.