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Also known as: lamb tenderloin
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
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.
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.
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.
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.
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.
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.
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.
raw New Zealand lamb tenderloin is a versatile ingredient found in cuisines around the world. With 120 calories per 100g and 20.43 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →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.
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.
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.