Lamb, New Zealand, imported, chump
Category: Lamb, Veal, & Game Products Characteristics: Boneless, Separable Lean Only Method: Cooked, Fast Roasted
Nutrition Highlights
Serving Size
Calories
121
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 | 81 (66.7%) |
| Fat | 40 (33.4%) |
| Total | 121 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 60 (70.6%) |
| Protein | 20 (23.7%) |
| Fat | 4.5 (5.3%) |
| Ash | 1.0 (1.2%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, lamb is a lean meat that provides essential amino acids to support muscle growth and maintenance
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A good source of B vitamins including B6 and B12 which are important for energy production and red blood cell formation
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Contains iron, zinc and selenium which are important minerals for immune function, cell growth and thyroid health
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Grass-fed lamb from New Zealand is higher in heart-healthy omega-3 fatty acids compared to grain-fed varieties
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Fast roasting helps retain moisture and concentrates the flavor of this boneless cut of lamb
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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May contain traces of pesticides and antibiotics depending on farming practices
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Potential risk of foodborne illness if undercooked or mishandled
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Some people may be sensitive to red meat and experience digestive issues
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Lamb from certain countries may pose risk of parasites like toxoplasmosis depending on food safety standards
Additional Information
Lamb, specifically New Zealand lamb, is a popular meat choice worldwide due to its unique flavor, tenderness, and various nutritional benefits. When it comes to the specific item of "Lamb, New Zealand, imported, chump, boneless, separable lean only, cooked, fast roasted," it is important to understand the primary and secondary attributes to assess its nutritional value accurately.
Starting with the primary attribute, lamb is a rich source of high-quality protein, essential for the growth, repair, and maintenance of body tissues. Proteins are composed of amino acids, which are the building blocks of life, and lamb provides all the essential amino acids required by the body.
Additionally, lamb is a good source of several essential vitamins and minerals. It contains B vitamins such as vitamin B12, which is crucial for the formation of red blood cells and the maintenance of a healthy nervous system. Lamb also provides iron, zinc, phosphorus, and selenium, all of which play vital roles in various bodily functions, including immune function, energy production, and bone health.
Furthermore, lamb is a natural source of healthy fats, including monounsaturated fats and omega-3 fatty acids. These fats are beneficial for heart health, as they can help reduce the risk of cardiovascular diseases, lower bad cholesterol levels, and improve overall blood lipid profiles.
However, it is important to consider the secondary attributes of the specific lamb item mentioned. The term "chump" refers to a specific cut of lamb, which is generally leaner compared to other cuts. This attribute is beneficial for individuals aiming to reduce their overall fat intake or those following a low-fat diet.
The mention of "boneless" indicates that the lamb does not contain any bones, which can be advantageous in terms of convenience and ease of consumption. However, it is worth noting that bones can provide additional nutrients such as calcium and collagen, which are beneficial for bone health and joint support. Therefore, the absence of bones in this lamb item may result in a slightly lower nutritional value compared to cuts that include bones.
Lastly, the cooking method mentioned is "fast roasted." While this cooking technique can help retain the nutritional value of the lamb, it is essential to consider the potential risks associated with high-temperature cooking methods. Fast roasting at high temperatures can lead to the formation of harmful compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are known to have carcinogenic properties. To minimize the formation of these compounds, it is advisable to avoid charring or burning the lamb during cooking and to use lower-temperature cooking methods whenever possible.
In conclusion, the specific item of "Lamb, New Zealand, imported, chump, boneless, separable lean only, cooked, fast roasted" offers numerous nutritional benefits, including high-quality protein, essential vitamins and minerals, and healthy fats. However, it is important to be aware of the potential risks associated with high-temperature cooking methods. As with any food, moderation and a balanced diet are key to enjoying the nutritional benefits of lamb while minimizing any potential risks.