meat
Lamb Leg
Lamb Leg is a meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Raw, sirloin half, trimmed to 1/8" fat · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 261 kcal |
| Protein | 17.2 g |
| Carbohydrate | 0 g |
| Fibre | 0 g |
| Fat | 20.8 g |
| of which saturates | 9.1 g |
| Monounsaturated fat | 8.5 g |
| Polyunsaturated fat | 1.6 g |
| Cholesterol | 71 mg |
| Sodium | 56 mg |
| Potassium | 235 mg |
| Calcium | 10 mg |
| Iron | 1.6 mg |
| Magnesium | 23 mg |
| Phosphorus | 161 mg |
| Zinc | 3.1 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 19.9 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 6.3 mg |
| Vitamin B6 | 0.1 mg |
| Folate | 19 µg |
| Vitamin B12 | 2.5 µg |
USDA FDC SR Legacy record 172549. USDA's record for the sirloin half of the leg, trimmed to 1/8 inch of external fat. It is the tender end of the leg, suitable for cubing.