| back to USDA Nutrition Index |
 |
Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled |
|
|
Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled (USDA#17307) |
| Serving Size 3 oz |
|
|
|
| Water 61g |
|
| Calories 215 |
|
| Energy 900kj |
|
| Protein 25g |
|
| Total Fat 11g |
|
| Ash 1g |
|
| Total Carbohydrates 0g |
|
| Calcium, Ca 14mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 25mg |
|
| Phosphorus, P 228mg |
|
| Potassium 342mg |
|
| Sodium 65mg |
|
| Zinc, Zn 4mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 1mg |
|
| Selenium, Se 13mcg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 5mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Vitamin B-12 3mcg |
|
| Fatty acids, total saturated 5g |
|
| 10:0 0g |
|
| 12:0 3g |
|
| 14:0 0g |
|
| 15:0 6g |
|
| 16:0 2g |
|
| 17:0 0g |
|
| 18:0 2g |
|
| 20:0 1g |
|
| Fatty acids, total monounsaturated 4g |
|
| 14:1 1g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 4g |
|
| 20:1 3g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 4g |
|
| Cholesterol 85mg |
|
| Tryptophan 0g |
|
| Threonine 1g |
|
| Isoleucine 1g |
|
| Leucine 1g |
|
| Lysine 2g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 1g |
|
| Tyrosine 0g |
|
| Valine 1g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 2g |
|
| Glutamic acid 3g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 0g |
|
|
|
|
|
|
|
|
Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, broiled usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Preparing lamb shanks in a slow cooker ensures that this tough, flavorful cut will be tender and succulent. Have the butcher cut shanks cross-wise into 2 inch pieces so they will fit easily into the cooker. (Whole, uncut shanks will fit a large oval cooker). Don't be alarmed by the quantity of garlic - it becomes sweet and mellow with long cooking, and is delicious squeezed out onto the meat. |
|
|
 |
|
|
|
| A simple marinade gives these lamb chops an elegant taste. |
|
|
 |
|
|
|
| Made from fresh oranges, this salad is a great addition to any morning brunch. |
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
 |
|
|
|
| Fresh sweetcorn, tomatoes and other garden vegetables make up this versitle salsa that is great with chips or on the side of your favorite grilling entree. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
This type of ham can be a
butt or shank portion or it could be a whole or half leg that has
the hip, thigh and/or shank ... |
|
|
|
|
|
|
|
|
LAMB Cooking Temperatures and Times
Oven cooked at 325°F
Approximate Cooking Time (Minutes per pound)
Cut
Weight
Med-Rare(145°F)
Medium(160°F)
Well ... |
|
|
|
|
|
|
|
| Oven-Broiling | Pan-Broiling
Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time. In ... |
|
|
|
|
|
|
|
|
There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, ... |
|
|
|
|
|
|
|
| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham. Bone-in hams are more ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
|
|
|
|
|
|
|
| A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is ... |
|
|
|
|
|
|
|
| A crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7". The 7-bone roast ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Whether you're making a strawberry shortcake recipe, strawberry jam, or even a refreshing strawberry smoothie, make preparation easy when creating your favorite strawberry recipes with RecipeTips.com's strawberry slicing, dicing, and mashing tips. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to core and slice a bell pepper. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
