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Fresh Australian Lamb is an all-natural product—no antibiotics or artificial growth promotants are used in production. All of our lambs are free range and fed lush clover and rye grasses. Our lamb's sweet mild taste is a result of clean pure breeding and a soft gentle diet.
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NUTRITION INFORMATION
FOR IMPORTED AUSTRALIAN LAMB CUTS
|
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| LAMB, LEAN, COOKED 3.0 OUNCES (85 GRAMS) |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
(G)
|
(G)
|
(MG)
|
(MG)
|
(MG)
|
(MG)
|
(MG)
|
(MG)
|
(MCG)
|
(MG)
|
(MG)
|
(MG)
|
|
| Foreshank, braised |
140
|
23
|
4
|
79
|
.08
|
.24
|
5
|
.56
|
.22
|
3
|
2
|
7
|
| Leg Bone in, roasted |
162
|
23
|
7
|
76
|
.12
|
.36
|
5
|
.84
|
.39
|
3
|
2
|
4
|
| Leg Boneless, roasted |
162
|
23
|
7
|
76
|
.12
|
.36
|
5
|
.84
|
.39
|
3
|
2
|
4
|
| Leg Sirloin half, roasted |
182
|
24
|
9
|
89
|
.11
|
.36
|
5
|
.84
|
.39
|
3
|
2
|
4
|
| Leg top round, broiled |
160
|
23
|
7
|
72
|
.12
|
.36
|
4
|
.84
|
.39
|
3
|
2
|
4
|
| Rib chops, roasted |
178
|
21
|
10
|
68
|
.12
|
.25
|
5
|
.59
|
.36
|
2
|
2
|
3
|
|
Rib rack, roasted |
178
|
21
|
10
|
68
|
.12
|
.25
|
5
|
.59
|
.36
|
2
|
2
|
3
|
| Loin, chops, broiled |
163
|
23
|
7
|
70
|
.15
|
.28
|
7
|
.71
|
.43
|
2
|
2
|
3
|
| Shoulder, square cut, roasted |
198
|
22
|
11
|
77
|
.08
|
.25
|
4
|
.66
|
.18
|
3
|
2
|
6
|
| Shoulder blade chop, broiled |
197
|
20
|
12
|
72
|
.08
|
.25
|
4
|
.66
|
.18
|
3
|
1
|
5
|
| Shoulder, steak, braise/broil |
198
|
22
|
11
|
77
|
.08
|
.25
|
4
|
.66
|
.18
|
3
|
2
|
6
|
| Shoulder arm chop, braised |
202
|
29
|
9
|
94
|
.08
|
.25
|
4
|
.66
|
.18
|
3
|
2
|
7
|
| Leg, center slice, broiled |
156
|
23
|
7
|
73
|
.11
|
.36
|
5
|
.84
|
.39
|
3
|
2
|
4
|
| Loin, roasted |
163
|
23
|
7
|
70
|
.15
|
.28
|
7
|
.71
|
.43
|
2
|
2
|
3
|
| Leg shank half, roasted |
154
|
23
|
6
|
71
|
.11
|
.36
|
5
|
.84
|
.39
|
3
|
2
|
4
|
| Composite of cuts, cooked |
171
|
23
|
8
|
75
|
.11
|
.31
|
5
|
.75
|
.33
|
3
|
2
|
4
|
|
©Copyright Meat & Livestock
Australia
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NUTRITION INFORMATION
FOR IMPORTED AUSTRALIAN BEEF CUTS
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| BEEF, LEAN, COOKED 3.5 OUNCES (100 GRAMS) |
|
|
|
|
|
|
|
|
|
|
(G)
|
(G)
|
(MG)
|
(MG)
|
(MG)
|
(MG)
|
(MG)
|
(MG)
|
(MG)
|
|
| Blade Roast, roasted |
128
|
21
|
5.9
|
52
|
.07
|
.16
|
4.1
|
2.0
|
4.1
|
| Chuck Steak Bnls, broiled |
138
|
21
|
5.9
|
54
|
.07
|
.16
|
4.1
|
2.0
|
4.1
|
| Chuck Roast, roasted |
122
|
20
|
4.5
|
68
|
.07
|
.23
|
3.5
|
2.1
|
3.7
|
| Rib Eye Roast, roasted |
163
|
21
|
9.0
|
69
|
.06
|
.23
|
4.2
|
2.1
|
4.0
|
| Rib Eye Steak, broiled |
149
|
22.6
|
6.5
|
68
|
.06
|
.25
|
4.1
|
2.5
|
4.1
|
| New York Strip, broiled |
180
|
20.4
|
11
|
52
|
.07
|
.11
|
5.1
|
1.7
|
3.2
|
|
T-Bone Steak, broiled |
180
|
20.4
|
10.9
|
52
|
.07
|
.11
|
5.1
|
1.7
|
3.2
|
| Porterhouse Steak, broiled |
180
|
20.4
|
11
|
52
|
.07
|
.11
|
5.1
|
1.7
|
3.2
|
| Tenderloin, Roasted |
150
|
21
|
5.5
|
69
|
.14
|
.24
|
4.2
|
3.4
|
3.3
|
| Filet Steak, broiled |
138
|
21
|
6
|
68
|
.14
|
.24
|
4.3
|
3.4
|
3.3
|
| Sirloin Tri-tip, roasted |
180
|
20.4
|
11
|
52
|
.07
|
.11
|
5.1
|
1.7
|
3.2
|
| Sirloin Steak, broiled |
121
|
21.2
|
4
|
58
|
.09
|
.31
|
4.7
|
2.3
|
3.5
|
| Rump Roast, roasted |
145
|
22.5
|
6
|
69
|
.1
|
.25
|
4.7
|
2.7
|
3.9
|
| London Broil, broiled |
118
|
22.1
|
3.1
|
67
|
.08
|
.24
|
2.6
|
2.5
|
3.3
|
| Eye of Round, roasted |
98
|
20.1
|
1.9
|
54
|
.07
|
.19
|
3.5
|
1.8
|
4.2
|
| Skirt Steak, broiled |
126
|
22.1
|
4.1
|
68
|
.05
|
.24
|
4.1
|
1.8
|
5.3
|
| Flank Steak, braised |
126
|
19
|
5.5
|
46
|
.03
|
.21
|
4.1
|
1.8
|
3.3
|
| Lean Stew Meat, braised |
141
|
20.4
|
6.5
|
59
|
.06
|
.15
|
3.6
|
1.4
|
4.0
|
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©Copyright Meat & Livestock
Australia
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*Data source: USDA, 1999 Nutrient Datebase for Standard Reference, Supplementary Data on Australian lamb.
