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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically stays fresh for 3 to 5 days when kept at or below 40°F (4°C).
Yes, it freezes very well. Wrap it tightly to prevent freezer burn and it will maintain quality for up to 12 months.
Look for meat that is fine-textured and pinkish-red with firm, white fat. Avoid meat that looks grey or has yellowing fat.
Lamb shoulder is the best substitute for slow-cooking, while beef roast or goat leg can be used for roasting.
No, washing raw meat can spread bacteria around your kitchen. Cooking to the proper temperature will kill any bacteria.
Most Australian lamb is pasture-raised and grass-fed for the majority of its life, which often results in a leaner profile.
A medium 2kg (4.4lb) bone-in leg of lamb typically serves 6 to 8 people.
Garlic, rosemary, thyme, lemon, and black pepper are classic pairings that complement the flavor of lamb.
raw australian lamb leg is a versatile ingredient found in cuisines around the world. With 216 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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