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Leg Steak, Lamb

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A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat. Suitable cooking methods for a lamb leg steak are grilling, broiling, and pan-frying.
Leg Steak

USDA Nutrition Facts

Lamb, ground, cooked, broiled (USDA#17225)

Serving Size 1 unit, cooked (yield from 1 lb raw meat)
Calories 283
Protein 24g
Total Fat 19g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 339mg
Sodium 81mg
Cholesterol 97mg

Lamb, ground, raw (USDA#17224)

Serving Size 1 oz
Calories 282
Protein 16g
Total Fat 23g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 222mg
Sodium 59mg
Cholesterol 73mg

Lamb, Australian, imported, fresh, shoulder ,blade, separable lean only, trimmed to 1/8" fat, cooked, broiled (USDA#17329)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 231
Protein 23g
Total Fat 14g
Total Carbohydrates 0g
Potassium 315mg
Sodium 94mg
Cholesterol 85mg

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