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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, New Zealand lamb leg is a nutrient-dense protein source. It is rich in bioavailable heme iron, Vitamin B12 for nerve function, and zinc for immune support. While it contains some saturated fat, it also provides conjugated linoleic acid (CLA), which may support healthy body composition.
A 100g serving of raw New Zealand lamb leg contains approximately 182 calories and 19.5 grams of high-quality protein. It contains 0 grams of carbohydrates and about 11.6 grams of fat, making it a significant source of energy and muscle-building nutrients.
Yes, lamb leg is excellent for keto and low-carb diets because it contains zero carbohydrates. Its moderate fat content (11.6g per 100g) and high protein profile help maintain ketosis while providing essential micronutrients.
Raw lamb leg is naturally gluten-free as it is a pure animal protein. However, if you purchase pre-marinated lamb or use store-bought rubs, check the labels for hidden gluten sources like soy sauce or thickeners.
The most common method is roasting in the oven at 325°F (160°C) until it reaches an internal temperature of 145°F (63°C) for medium-rare. It can be prepared bone-in for flavor or boneless for easier carving. Searing the outside first helps develop a rich crust.
New Zealand lamb is typically grass-fed, giving it a lean, finely textured meat with a distinct, slightly earthy flavor. It is often described as having a cleaner, less 'gamey' taste compared to grain-fed varieties from other regions.
Raw lamb leg should be stored in the coldest part of your refrigerator and used within 3 to 5 days of purchase. Always keep it in its original vacuum-sealed packaging or tightly wrapped to prevent cross-contamination and drying out.
raw new zealand lamb leg is a versatile ingredient found in cuisines around the world. With 182 calories per 100g and 19.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze raw lamb leg for 6 to 9 months for optimal quality. For best results, wrap it tightly in plastic wrap and then a layer of aluminum foil or use a vacuum sealer to prevent freezer burn.
Spoiled lamb will typically have a sour or ammonia-like odor and a slimy or sticky texture on the surface. If the meat has turned a dull grey or greenish color rather than its natural dark pink or red, it should be discarded.
Yes, the vast majority of New Zealand lamb is pasture-raised and grass-fed year-round. This natural diet contributes to the meat's high levels of Omega-3 fatty acids and Vitamin E compared to grain-finished lamb.