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Lamb, Australian, imported, fresh, rib, separable lean and fat, trimmed to 1/8" fat, cooked, roasted |
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Lamb, Australian, imported, fresh, rib, separable lean and fat, trimmed to 1/8" fat, cooked, roasted (USDA#17315) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 57g |
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| Calories 277 |
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| Energy 1159kj |
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| Protein 22g |
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| Total Fat 20g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Calcium, Ca 17mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 182mg |
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| Potassium 282mg |
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| Sodium 77mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 9mcg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Vitamin B-12 1mcg |
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| Fatty acids, total saturated 9g |
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| 10:0 3g |
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| 12:0 0g |
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| 14:0 0g |
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| 15:0 0g |
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| 16:0 4g |
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| 17:0 0g |
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| 18:0 3g |
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| 20:0 3g |
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| Fatty acids, total monounsaturated 7g |
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| 14:1 3g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| 20:1 6g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 3g |
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| Cholesterol 80mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 1g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 0g |
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| Serine 0g |
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Lamb, Australian, imported, fresh, rib, separable lean and fat, trimmed to 1/8" fat, cooked, roasted usda nutrition - Related Content |
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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 ... |
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| General Guidelines | Roasting Temperatures | Roasting a Rack of Lamb
General Guidelines
Roasting is usually done in a shallow, uncovered pan, often with the meat raised ... |
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There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, ... |
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Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is ... |
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Roasts for Braising
Tougher cuts of lamb that contain a large quantity of collagen
(connective tissue) ... |
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| A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb. Roasting is the most popular ... |
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| A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as ... |
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| 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 ... |
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| A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied. The rolled rib roast is very flavorful, but not ... |
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| A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more ... |
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| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video demonstration, 'How to Roast a Rack of Lamb,' has easy-to-follow instructions to roast a rack of lamb that will make everyone's mouth water. |
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