United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  17073, Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted
heading Nutrient Unit
Value per 100 g

oz 85g

piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) 258g
Proximates Water g 57.87 49.19 149.30
Proximates Energy kcal 246 209 635
Proximates Protein g 24.81 21.09 64.01
Proximates Total lipid (fat) g 15.56 13.23 40.14
Proximates Carbohydrate, by difference g 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0
Minerals Calcium, Ca mg 10 8 26
Minerals Iron, Fe mg 2.10 1.78 5.42
Minerals Magnesium, Mg mg 20 17 52
Minerals Phosphorus, P mg 218 185 562
Minerals Potassium, K mg 167 142 431
Minerals Sodium, Na mg 43 37 111
Minerals Zinc, Zn mg 3.58 3.04 9.24
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.120 0.102 0.310
Vitamins Riboflavin mg 0.450 0.382 1.161
Vitamins Niacin mg 7.590 6.451 19.582
Vitamins Vitamin B-6 mg 0.130 0.110 0.335
Vitamins Folate, DFE µg 1 1 3
Vitamins Vitamin B-12 µg 2.60 2.21 6.71
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.15 0.13 0.39
Lipids Fatty acids, total saturated g 7.610 6.469 19.634
Lipids Fatty acids, total monounsaturated g 6.010 5.108 15.506
Lipids Fatty acids, total polyunsaturated g 0.750 0.638 1.935
Lipids Cholesterol mg 101 86 261