Meat
Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
Calories and nutrition facts per 100 g.
244 kcal per 100 g
- Protein
- 25.2 g
- Carbohydrates
- 0 g
- Fat
- 15.1 g
Serving calculator
Nutrition
Macronutrients
| Nutrient | Amount per 100 g |
|---|---|
| Energy | 1020 kJ |
| Carbohydrate, by difference | 0 g |
| Total lipid (fat) | 15.1 g |
| Energy | 244 kcal |
| Protein | 25.2 g |
Vitamins
| Nutrient | Amount per 100 g |
|---|---|
| Vitamin B-6 | 0.4 mg |
| Vitamin B-12 | 3 µg |
Minerals
| Nutrient | Amount per 100 g |
|---|---|
| Calcium, Ca | 11 mg |
| Potassium, K | 309 mg |
| Zinc, Zn | 4.4 mg |
| Selenium, Se | 5.7 µg |
| Iron, Fe | 2 mg |
| Magnesium, Mg | 23 mg |
| Phosphorus, P | 202 mg |
| Sodium, Na | 70 mg |
| Copper, Cu | 0.1 mg |
| Manganese, Mn | 0 mg |
Other nutrients
| Nutrient | Amount per 100 g |
|---|---|
| Water | 59.6 g |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.9 mg |
| Isoleucine | 1.2 g |
| Leucine | 2 g |
| Lysine | 2.2 g |
| Cystine | 0.3 g |
| Valine | 1.4 g |
| Arginine | 1.5 g |
| Histidine | 0.8 g |
| Aspartic acid | 2.2 g |
| Serine | 0.9 g |
| SFA 10:0 | 0 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 2.8 g |
| SFA 20:0 | 0 g |
| MUFA 18:1 | 5.6 g |
| PUFA 18:2 | 0.4 g |
| PUFA 18:3 | 0.2 g |
| PUFA 20:4 | 0 g |
| MUFA 20:1 | 0.1 g |
| Fatty acids, total monounsaturated | 6.1 g |
| Fatty acids, total polyunsaturated | 0.6 g |
| SFA 15:0 | 0.1 g |
| Ash | 1 g |
| Thiamin | 0.1 mg |
| Riboflavin | 0.4 mg |
| Tryptophan | 0.3 g |
| Threonine | 1.1 g |
| Methionine | 0.6 g |
| Phenylalanine | 1 g |
| Tyrosine | 0.8 g |
| Alanine | 1.5 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Cholesterol | 88 mg |
| Fatty acids, total saturated | 7.1 g |
| SFA 12:0 | 0 g |
| SFA 14:0 | 0.6 g |
| MUFA 14:1 | 0 g |
| MUFA 16:1 | 0.3 g |
| SFA 17:0 | 0.2 g |
Common serving sizes
- 284 g (piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse))
- 85 g (oz)
Compare Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs Turkey, all classes, back, meat and skin, cooked, roasted
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
- Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted vs Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted
Data source: USDA FoodData Central, SR Legacy (FDC ID 174404).