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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
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.
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.
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.
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.
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.
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.
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.
raw lamb loin saddle is a versatile ingredient found in cuisines around the world. With 273 calories per 100g and 16.56 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →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.
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.
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.