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Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled |
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Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled (USDA#17327) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 56g |
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| Calories 291 |
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| Energy 1218kj |
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| Protein 21g |
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| Total Fat 22g |
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| Ash 0g |
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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 20mg |
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| Phosphorus, P 177mg |
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| Potassium 295mg |
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| Sodium 88mg |
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| Zinc, Zn 5mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 8mcg |
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| Thiamin 9mg |
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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 10g |
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| 10:0 3g |
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| 12:0 6g |
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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 4g |
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| 20:0 0g |
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| Fatty acids, total monounsaturated 8g |
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| 14:1 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| 20:1 7g |
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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 84mg |
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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, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, cooked, broiled 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)
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There are two general methods used for cooking lamb: dry heat and moist
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Sautéing is a cooking ... |
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Bananas are most often eaten raw on their own, except ... |
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| Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, ... |
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| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
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