Meat
raw lamb loin saddle.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
SERVING
CALORIES
273
PROTEIN
16.6g
CARBS
0.20g
FAT
22.9g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories273kcal—
Protein16.6g33%
Carbohydrates0.20g0%
Fiber0g0%
Sugar0g0%
Total fat22.9g29%
Saturated fat9.6g48%
Trans fat1.2g—
Cholesterol69mg23%
Water60g—
MINERALS
Sodium63mg3%
Potassium290mg6%
Calcium6.0mg0%
Iron1.3mg7%
Magnesium19mg5%
Phosphorus156mg12%
Zinc2.0mg19%
Copper0.09mg10%
Manganese0.01mg0%
Selenium3.5µg6%
VITAMINS
Vitamin A15µg2%
Vitamin C0mg0%
Vitamin D0.10µg1%
Vitamin E0.44mg3%
Thiamin (B1)0.11mg9%
Riboflavin (B2)0.11mg8%
Niacin (B3)4.7mg29%
Pantothenic acid (B5)0.37mg7%
Vitamin B60.14mg8%
Vitamin B120.95µg40%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup150g
1 tablespoon9g
1 oz28.4g
1 lb453.6g
HEALTH BENEFITS
Why eat it.
- ✓Rich source of high-quality complete protein, essential for muscle growth, repair, and maintenance.
- ✓Excellent source of heme iron, which is more easily absorbed by the body than non-heme iron, helping to prevent anemia.
- ✓Provides significant amounts of B vitamins, particularly B12 for nerve function and B3 (niacin) for energy metabolism.
- ✓Contains a good amount of zinc, crucial for immune function, wound healing, and cell division.
COOKING TIPS
In the kitchen.
- 1Bring the lamb loin to room temperature for 30-60 minutes before cooking to ensure it cooks evenly.
- 2Pat the surface dry with paper towels and season generously before cooking to achieve a flavorful crust.
- 3The loin saddle is a tender cut, ideal for quick cooking methods like roasting, grilling, or pan-searing. Avoid overcooking to maintain tenderness.
- 4Cook to an internal temperature of 130-135°F (54-57°C) for medium-rare, and let it rest for 10-15 minutes before carving to allow juices to redistribute.
STORAGE
Keep it fresh.
- Refrigerate immediately in its original packaging or a sealed container at 40°F (4°C) or below and use within 3-5 days.
- For longer storage, wrap tightly in plastic wrap and then foil or a freezer bag, and freeze at 0°F (-18°C) for up to 6-9 months for best quality.
FAQ
Frequently asked questions.
Is lamb loin saddle healthy?
Yes, lamb loin saddle is a nutrient-dense meat that provides high-quality complete protein, essential for muscle repair and growth. It is also an excellent source of heme iron, zinc, and B vitamins, though it should be consumed in moderation due to its relatively high fat content.
How much protein and fat are in lamb loin saddle?
A 100g serving of raw lamb loin saddle contains approximately 16.56g of protein and 22.9g of fat. With 273 calories per 100g, it is a calorie-dense cut that is very satiating due to the combination of protein and fats.
Is lamb loin saddle keto-friendly?
Yes, lamb loin saddle is ideal for a ketogenic or low-carb diet. It contains only 0.2g of carbohydrates per 100g and is high in healthy fats, making it a perfect primary fat and protein source for those in ketosis.
What are the main health benefits of eating lamb loin saddle?
It is a powerhouse of B vitamins, particularly B12 for nerve function and B3 for energy metabolism. Additionally, its high zinc content supports immune health, while the easily absorbed heme iron helps prevent anemia and maintains energy levels.
What is the best way to cook a lamb loin saddle?
The saddle is a premium, tender cut best prepared by roasting whole or pan-searing as individual chops. For the best texture and flavor, it is recommended to cook it to medium-rare (an internal temperature of 145°F or 63°C) and let it rest before carving.
What does lamb loin saddle taste like?
Lamb loin saddle has a mild, delicate, and slightly sweet flavor compared to tougher cuts like the shoulder. It is exceptionally tender and juicy, with a rich mouthfeel provided by the fat cap that typically covers the loin.
How long can I store raw lamb loin saddle in the refrigerator?
Raw lamb loin saddle should be kept in the coldest part of your refrigerator and used within 3 to 5 days. Ensure it is tightly wrapped or kept in an airtight container to prevent the meat from drying out or absorbing other odors.
Can I freeze raw lamb loin saddle?
Yes, you can freeze raw lamb loin saddle for 6 to 9 months without significant loss of quality. For best results, use vacuum sealing or wrap it tightly in plastic wrap followed by a layer of heavy-duty aluminum foil to prevent freezer burn.
Is raw lamb loin saddle gluten-free?
In its natural, unprocessed state, raw lamb loin saddle is 100% gluten-free. If you are buying pre-marinated or seasoned versions from a butcher, always check the label for wheat-based thickeners or soy sauce which may contain gluten.
How do I know if the lamb loin saddle is fresh?
Fresh lamb should have a bright pink to light red color with firm, white fat. Avoid any meat that appears greyish, feels slimy to the touch, or emits a strong, sour, or off-putting odor, as these are clear indicators of spoilage.
