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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw lamb leg typically stays fresh for 3 to 5 days when stored properly in the refrigerator.
Yes, you can freeze it for 6 to 9 months. Ensure it is tightly wrapped in freezer-safe plastic or vacuum-sealed.
Look for meat that is fine-grained and pinkish-red in color with firm, white fat. Avoid meat that looks grey or has yellowing fat.
Lamb shoulder is the best substitute for slow-roasting, while goat leg or venison can be used for similar flavor profiles.
Trim any excessive thick layers of fat, but leave a thin layer to keep the meat moist. Pat the surface dry with paper towels before seasoning.
New Zealand lamb is typically grass-fed, resulting in a leaner, smaller cut with a more pronounced, slightly gamey flavor compared to grain-fed varieties.
It is particularly high in Vitamin B12, Zinc, and Selenium, and is a significant source of protein with zero carbohydrates.
This data refers to the whole leg (bone-in). If using boneless, the weight-to-meat ratio will differ, though the nutritional profile per 100g of lean meat remains similar.
raw new zealand lamb leg is a versatile ingredient found in cuisines around the world. With 162 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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