Meat
raw New Zealand lamb tenderloin.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
lamb tenderloin
SERVING
CALORIES
120
PROTEIN
20.4g
CARBS
0.01g
FAT
4.2g
FIBER
0g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories120kcal—
Protein20.4g41%
Carbohydrates0.01g0%
Fiber0g0%
Sugar0g0%
Total fat4.2g5%
Saturated fat2.1g11%
Trans fat0.17g—
Cholesterol69mg23%
Water74g—
MINERALS
Sodium49mg2%
Potassium379mg8%
Calcium4.0mg0%
Iron1.6mg9%
Magnesium26mg6%
Phosphorus221mg18%
Zinc2.1mg20%
Copper0.14mg16%
Manganese0.01mg0%
Selenium5.0µg9%
VITAMINS
Vitamin A2.0µg0%
Vitamin C0mg0%
Vitamin D0µg0%
Vitamin E0.41mg3%
Thiamin (B1)0.08mg7%
Riboflavin (B2)0.21mg16%
Niacin (B3)7.3mg45%
Pantothenic acid (B5)0.86mg17%
Vitamin B60.25mg15%
Vitamin B121.9µg78%
%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 cup140g
1 tablespoon8.8g
1 teaspoon2.9g
1 ml0.6g
1 liter583.3g
1 piece113g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of high-quality complete protein, essential for muscle building and repair.
- ✓Rich in heme iron, which is highly bioavailable and helps prevent anemia and supports energy production.
- ✓High in Vitamin B12, crucial for nerve function and the formation of red blood cells.
- ✓Provides significant amounts of zinc, which is vital for immune system function, wound healing, and cell growth.
COOKING TIPS
In the kitchen.
- 1Because it is a very lean and tender cut, cook it quickly using high-heat methods like grilling, pan-searing, or broiling.
- 2For optimal flavor and tenderness, cook to medium-rare (internal temperature of 130-135°F / 54-57°C) and avoid overcooking.
- 3Pat the tenderloin dry and season well with salt, pepper, garlic, and herbs like rosemary or thyme before cooking to create a flavorful crust.
- 4Always let the cooked tenderloin rest for 5-10 minutes before slicing to allow the juices to redistribute, ensuring a moist result.
STORAGE
Keep it fresh.
- Refrigerate immediately at 40°F (4°C) or below in its original packaging or an airtight container for up to 3-5 days.
- For long-term storage, wrap tightly in plastic wrap and heavy-duty foil or place in a freezer bag, and freeze at 0°F (-18°C) for up to 9 months.
FAQ
Frequently asked questions.
Is New Zealand lamb tenderloin healthy?
Yes, New Zealand lamb tenderloin is a very healthy choice. It's an excellent source of high-quality complete protein, essential for muscle building and repair. It's also rich in highly bioavailable heme iron, Vitamin B12 for nerve function, and zinc for immune support.
What are the nutritional values of New Zealand lamb tenderloin?
Per 100g, raw New Zealand lamb tenderloin contains approximately 120 calories, 20.43g of protein, 0.01g of carbohydrates, and 4.22g of fat. It's a lean protein source with minimal carbs.
Is New Zealand lamb tenderloin good for weight loss?
Yes, it can be beneficial for weight loss. Its high protein content promotes satiety, helping you feel full longer and potentially reducing overall calorie intake. Being a lean cut, it provides essential nutrients without excessive calories or fat.
Is New Zealand lamb tenderloin gluten-free?
Yes, raw New Zealand lamb tenderloin is naturally gluten-free. As an unprocessed meat, it does not contain any gluten-containing ingredients. Always check for cross-contamination if purchasing marinated or processed lamb products.
Is New Zealand lamb tenderloin keto-friendly?
Absolutely, New Zealand lamb tenderloin is highly keto-friendly. It is very low in carbohydrates (virtually zero) and provides a good balance of protein and healthy fats, making it an ideal protein source for a ketogenic diet.
What is the best way to cook New Zealand lamb tenderloin?
Lamb tenderloin is best cooked quickly to a medium-rare or medium doneness to maintain its tenderness. Popular methods include searing in a hot pan, grilling, or roasting briefly. Aim for an internal temperature of 135-140°F (57-60°C) for medium-rare, followed by a rest.
What does New Zealand lamb tenderloin taste like?
New Zealand lamb tenderloin has a delicate, mild flavor that is less gamey than some other lamb cuts. It is known for its exceptional tenderness and fine texture, making it a premium and versatile meat choice.
How should I store raw New Zealand lamb tenderloin?
Store raw lamb tenderloin in its original packaging or in a sealed container in the coldest part of your refrigerator, typically for 3-5 days. For longer storage, it can be frozen for up to 6-9 months; ensure it's wrapped tightly to prevent freezer burn.
How can I tell if raw New Zealand lamb tenderloin is fresh?
Fresh lamb tenderloin should have a bright, reddish-pink color and a firm texture. It should have a mild, fresh smell; avoid any lamb that appears discolored, feels slimy, or has a strong, off-putting odor, as these are signs of spoilage.
Is New Zealand lamb tenderloin considered halal or kosher?
Whether New Zealand lamb tenderloin is halal or kosher depends on the specific slaughtering and processing methods, not just the origin of the lamb. If you require halal or kosher meat, look for certifications on the packaging from recognized authorities, as standard lamb may not meet these dietary requirements.
