Category Meats
Seasonal period: March

The foreleg of a lamb.

It is rich in fat and a great meat to be roasted and braised. It is used whole deboned or with bone to roast in an oven. If it is deboned it can be  rolled up, trussed up and stuffed.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 8.68 g
Monounsaturated fatty acids 6.48 g
Polyunsaturated fatty acids 1.01 g
Cholesterol 78.0 mg
Calcium 8.0 mg
Iron 1.7 mg
Zinc 2.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 11.0 ug
Salt (Sodium) 58.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.