Lamb, Australian, imported, rib chop/rack roast, frenched, trimmed to 1/8" fat
Category: Lamb, Veal, & Game Products State: Fresh Characteristics: Bone In, Separable Lean Only Method: Raw
Nutrition Highlights
Serving Size
Calories
166
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Protein | 109 (65.6%) |
| Fat | 57 (34.2%) |
| Total | 166 (100%) |
Serving: 4 oz [113g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 80 (70.5%) |
| Protein | 27 (24.1%) |
| Fat | 6.3 (5.6%) |
| Ash | 1.1 (1.0%) |
| Total | 113 (100%) |
Serving: 4 oz [113g]
Benefits
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Lamb is a lean meat that is high in protein. A 3-ounce cooked serving provides about 21 grams of protein
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Lamb is a good source of B vitamins including niacin, vitamin B6, and vitamin B12 which are important for energy production and red blood cell formation
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Lamb is a good source of selenium and zinc which act as antioxidants and support the immune system
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Lamb contains conjugated linoleic acid (CLA) which may have anti-cancer and anti-diabetes properties
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Lamb is low in saturated fat and contains heart-healthy omega-3 fatty acids when grass-fed
Risks
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High in saturated fat and cholesterol which can increase risk of heart disease if consumed in large amounts regularly
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Contains purines which can trigger gout attacks in susceptible individuals
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Potential risk of foodborne illness if undercooked due to presence of pathogens like Salmonella and E. coli
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Imported meat may contain antibiotic residues or growth hormones depending on country of origin and farming practices
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High in protein which can stress kidneys if individual has pre-existing kidney problems or disease
Additional Information
Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean only, trimmed to 1/8 inch fat, raw, is a nutrient-dense food that offers several health benefits, but it also poses some risks if consumed in excess or not prepared properly.
Starting with its nutritional benefits, lamb is an excellent source of high-quality protein. A 3-ounce serving of lamb provides around 23 grams of protein, which is essential for building and repairing tissues, supporting immune function, and maintaining healthy skin, hair, and nails. Protein also helps to keep you feeling full and satisfied after a meal, which can aid in weight management.
Lamb is also rich in various vitamins and minerals. It is particularly high in vitamin B12, which is crucial for red blood cell formation, neurological function, and DNA synthesis. Additionally, lamb contains significant amounts of zinc, selenium, iron, and phosphorus. Zinc is essential for immune function, wound healing, and DNA synthesis, while selenium acts as an antioxidant and supports thyroid function. Iron is necessary for oxygen transport and preventing anemia, and phosphorus is vital for bone health and energy production.
Furthermore, lamb is a good source of healthy fats, including omega-3 fatty acids. These essential fats have anti-inflammatory properties, support brain health, and contribute to heart health by reducing the risk of cardiovascular disease. However, it's important to note that the fat content in lamb can vary depending on the specific cut and trimming. Choosing lean cuts, such as separable lean only with minimal fat, can help reduce overall saturated fat intake.
Despite its nutritional benefits, lamb also presents some risks. One potential concern is its high saturated fat content. While a moderate amount of saturated fat is necessary for various bodily functions, excessive consumption can raise cholesterol levels and contribute to heart disease. Therefore, it is advisable to limit intake and balance it with other lean protein sources and plant-based fats.
Another risk associated with lamb is the potential for foodborne illnesses. Raw lamb, like any other raw meat, may contain harmful bacteria such as Salmonella or E. coli. To minimize this risk, it is crucial to handle, store, and cook lamb properly. Thoroughly cooking lamb to a safe internal temperature is essential for killing any potential pathogens and ensuring food safety.
In conclusion, Australian imported fresh lamb, specifically rib chop/rack roast, frenched, bone-in, separable lean only, trimmed to 1/8 inch fat, raw, offers several nutritional benefits. It is an excellent source of protein, vitamins (particularly B12), minerals (including zinc, selenium, iron, and phosphorus), and healthy fats. However, it is important to be mindful of its saturated fat content and consume it in moderation. Additionally, proper handling and cooking are necessary to minimize the risk of foodborne illnesses. As always, it is recommended to consult with a healthcare professional or registered dietitian for personalized advice regarding your specific dietary needs and health conditions.