Tag: Leg of lamb

According to the American Lamb Board, many popular cuts of American lamb, including the leg and loin, are considered 'lean' by USDA standards. So, what is the least fat part of lamb? The lamb leg is generally recognized as the leanest cut available, followed closely by the loin and shank.

Per 100 grams, a lean, cooked leg of lamb provides approximately 25 to 30 grams of high-quality, complete protein, making it an excellent source for muscle building and repair. This makes it a protein powerhouse for those looking to add high-quality meat to their diet.

According to the American Lamb Board, lamb shoulder has a higher fat content and is less expensive than lamb leg, providing a richer flavor. Choosing the right cut, whether it is the shoulder or the leg of lamb, hinges entirely on your desired cooking time, flavor intensity, and final texture.

According to nutritional data, a 3-ounce serving of cooked, lean lamb can contain as little as 8 grams of total fat. When it comes to roasting, the leanest cuts are the leg and the loin. While other cuts like the shoulder offer rich flavor, these options provide a healthier profile for those seeking a less fatty lamb roast.

A single 3-ounce (85g) serving of American lamb leg is considered lean and contains approximately 160 calories. However, the total calorie count for an entire leg of lamb varies significantly based on its size, whether the fat is trimmed, and the cooking method used. This guide will help you decipher the nutritional details of lamb and provide strategies for a healthier preparation.

A 3-ounce serving of American Lamb is a lean source of protein, zinc, and vitamin B12. Deciding **what's better, leg of lamb or shoulder**, depends entirely on your cooking method, desired texture, and specific nutritional goals for your diet.