Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, separable lean only, cooked, slow roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of New Zealand lamb, meticulously prepared by removing the bone and excess fat, then slow-roasted to achieve a melt-in-the-mouth tenderness. The meat boasts a rich, savory flavor with a subtle sweetness, and its texture is exceptionally succulent and fine-grained. Nutritionally, it's a powerhouse of high-quality protein with minimal fat, making it a lean and satisfying choice.
Calorie split: 64% protein · 0% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People adore the deep, concentrated lamb flavor that slow-roasting develops, coupled with a texture so tender it can often be pulled apart with a fork. Its versatility allows it to shine in everything from a simple Sunday roast to elegant shredded lamb salads or wraps.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is higher in saturated fat than poultry or fish, which may be a consideration for some diets. Those monitoring sodium intake should be aware that pre-prepared or seasoned versions can be high in salt. To counteract this, pair it with fiber-rich vegetables like roasted root vegetables or a fresh salad, and practice portion control by making it the centerpiece of a balanced plate rather than the sole component.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Naturally low in carbohydrates, suitable for low-carb and ketogenic diets.
- Provides essential nutrients like iron, zinc, and B vitamins, especially B12.
- The slow-roasting method helps retain moisture and enhances digestibility.
- Lean cut with a favorable protein-to-fat ratio.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New Zealand lamb is renowned globally because the country's vast pastures allow sheep to graze freely year-round on natural grass, which many believe contributes to its distinct, clean flavor and quality.
Full nutrition (USDA data · scales with serving)
| Water | 68.1 g |
| Energy | 159 kcal |
| Energy | 666 kj |
| Protein | 25.3 g |
| Total lipid (fat) | 6.4 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 | 1.7 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 213 mg |
| Potassium, K | 369 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 3.7 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 4.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.25 mg |
| Niacin | 5.9 mg |
| Pantothenic acid | 0.82 mg |
| Vitamin B-6 | 0.28 mg |
| Vitamin B-12 | 1.6 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) | 0.33 mg |
| Vitamin D (D2 + D3), International Units | 0.00 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 | 2.0 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 | 0.13 g |
| SFA 16:0 | 0.97 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 0.81 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.06 g |
| MUFA 16:1 c | 0.06 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.8 g |
| MUFA 18:1 c | 1.6 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 | 0.41 g |
| PUFA 18:2 | 0.21 g |
| PUFA 18:2 n-6 c,c | 0.13 g |
| PUFA 18:2 CLAs | 0.08 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 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:4 n-6 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.18 g |
| Fatty acids, total trans-monoenoic | 0.18 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.17 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.82 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.00 g |
| Tyrosine | 0.88 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.54 g |
| Alanine | 1.3 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.1 g |
| Proline | 0.81 g |
| Serine | 0.86 g |
FAQ
What does 'tunnel-boned' mean?
Tunnel-boning is a butchery technique where the bone is removed from the center of the leg meat while keeping the outer shape intact, creating a cavity. This makes the meat easier to carve evenly and often allows for stuffing.
Is this cut suitable for a low-fat diet?
Yes, as a 'separable lean only' cut, it has had most external fat trimmed. With 6.44g of fat per 100g, it is considered a lean red meat option, especially after slow-roasting where some fat may render out.
How is 'slow roasted' different from regular roasting?
Slow roasting involves cooking the meat at a lower temperature for a longer time. This gentle heat breaks down connective tissue, resulting in exceptionally tender, juicy meat without drying it out, which is ideal for lean cuts like this.
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 1.59 kcal/g · 64% 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: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.