Lamb, New Zealand, imported, loin, boneless, separable lean only, cooked, fast roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is premium, boneless lamb loin from New Zealand, cooked to a perfect medium-rare via fast roasting. The result is a tender, succulent cut with a delicate, sweet flavor and a fine, lean texture. Nutritionally, it's a powerhouse, delivering an exceptional 29 grams of high-quality protein per 100g with virtually no carbohydrates.
Calorie split: 74% protein · 0% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People adore the refined, subtly sweet taste of lamb loin, which is milder than other cuts. Its exceptional tenderness and quick cooking time make it a luxurious yet convenient centerpiece for a special weeknight dinner.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in cholesterol for some individuals, and the fast-roasting method requires careful timing to avoid drying out the lean cut. To counteract, use a meat thermometer to pull it at 130°F (54°C) for medium-rare, and let it rest fully before slicing. Pair with a fiber-rich vegetable like roasted broccoli to balance the meal.
Key benefits
- Extremely high in complete protein for muscle maintenance
- Very low in fat for a red meat, especially saturated fat
- Zero carbohydrates, making it ideal for keto and low-carb diets
- Rich in essential nutrients like iron, zinc, and B vitamins
- Lean cut supports calorie-controlled, high-protein meal plans
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New Zealand lamb is renowned for its quality largely because the sheep graze on open pastures year-round, resulting in a distinctively clean, grass-fed flavor profile.
Full nutrition (USDA data · scales with serving)
| Water | 66.7 g |
| Energy | 156 kcal |
| Energy | 654 kj |
| Protein | 29.0 g |
| Total lipid (fat) | 4.5 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 234 mg |
| Potassium, K | 355 mg |
| Sodium, Na | 57.0 mg |
| Zinc, Zn | 2.7 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 5.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.19 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 0.79 mg |
| Vitamin B-6 | 0.20 mg |
| Vitamin B-12 | 1.4 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 3.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.34 mg |
| Vitamin D (D2 + D3), International Units | 1.0 iu |
| Vitamin D (D2 + D3) | 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 | 1.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.78 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 0.62 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.04 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.2 g |
| MUFA 18:1 c | 1.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.35 g |
| PUFA 18:2 | 0.16 g |
| PUFA 18:2 n-6 c,c | 0.11 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.07 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 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:4 n-6 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.04 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.10 g |
| Fatty acids, total trans-monoenoic | 0.10 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.09 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 86.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.32 g |
| Threonine | 1.4 g |
| Isoleucine | 1.3 g |
| Leucine | 2.2 g |
| Lysine | 2.5 g |
| Methionine | 0.95 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.5 g |
| Arginine | 2.0 g |
| Histidine | 0.61 g |
| Alanine | 1.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.2 g |
| Proline | 0.93 g |
| Serine | 0.99 g |
FAQ
What's the difference between lamb loin and lamb leg?
Loin is a smaller, more tender, and leaner cut from the back, ideal for quick, high-heat cooking like roasting or grilling. Leg is a larger, more muscular cut with more connective tissue, better suited for slow roasting or braising to break it down.
How do I prevent lean lamb loin from drying out?
The key is not to overcook it. Use a meat thermometer and remove it from heat when it reaches 125-130°F (52-54°C) for medium-rare. Let it rest for 10-15 minutes before slicing; the internal temperature will rise about 5-10 degrees as it rests.
Is New Zealand lamb grass-fed?
Yes, the vast majority of New Zealand lamb is grass-fed and pasture-raised, which contributes to its characteristic flavor and leaner fat profile compared to grain-fed lamb.
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 1.56 kcal/g · 74% 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: 0.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.