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Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked |
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Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked (USDA#17321) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 61g |
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| Calories 233 |
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| Energy 975kj |
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| Protein 26g |
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| Total Fat 13g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Calcium, Ca 28mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 22mg |
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| Phosphorus, P 195mg |
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| Potassium 308mg |
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| Sodium 91mg |
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| Zinc, Zn 6mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 5mcg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Vitamin B-12 3mcg |
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| Fatty acids, total saturated 5g |
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| 10:0 1g |
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| 12:0 3g |
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| 14:0 0g |
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| 15:0 6g |
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| 16:0 2g |
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| 17:0 0g |
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| 18:0 2g |
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| 20:0 5g |
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| Fatty acids, total monounsaturated 5g |
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| 14:1 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 0g |
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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 4g |
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| Cholesterol 91mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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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 2g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 0g |
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Lamb, Australian, imported, fresh, shoulder, whole (arm and blade), separable lean only, trimmed to 1/8" fat, cooked 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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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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Whole Lamb
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Additional Slow Cooker Recipes:
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