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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
|
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©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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*Date source: USDA, 1999 Nutrient Datebase for Standard Reference, Supplementary Data on Australian lamb.
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