Lamb, New Zealand, imported, rack - fully frenched
Category: Lamb, Veal, & Game Products Characteristics: Separable Lean Only Method: Cooked, Fast Roasted
Nutrition Highlights
Serving Size
Calories
147
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 | 83 (56.4%) |
| Fat | 64 (43.6%) |
| Total | 147 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 57 (66.7%) |
| Protein | 21 (24.4%) |
| Fat | 7.1 (8.4%) |
| Ash | 1.0 (1.1%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
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High in protein, lamb provides all essential amino acids needed for growth and maintenance of muscle mass
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A lean meat, lamb is low in fat and calories. The separable lean cut of rack would be especially low in fat
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Grass-fed lamb from New Zealand is high in omega-3 fatty acids like CLA which have anti-inflammatory properties
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Fast roasting retains moisture and tenderness while browning the exterior for flavor and texture
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Imported lamb ensures the product comes from pasture-raised sources and supports international markets
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 harmful bacteria if undercooked which can cause food poisoning
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Separable lean only means the visible fat has been removed but some fat remains which contributes to calories and saturated fat
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Fast roasted means it was cooked quickly at high heat which can result in formation of harmful compounds
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As red meat, contains heme iron which has been linked to increased risk of certain cancers
Additional Information
Lamb, particularly from New Zealand, is a highly nutritious food that offers several health benefits. However, it is important to consider the cooking method and specific attributes of the lamb cut to fully understand its nutritional profile. In this case, the focus is on fully frenched rack of lamb, separable lean only, cooked using fast roasting.
Lamb is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones. A 3-ounce (85 grams) serving of lamb provides around 23 grams of protein, making it a satisfying option for individuals looking to meet their protein needs.
One of the notable nutritional benefits of lamb is its rich content of essential vitamins and minerals. It is a good source of several B vitamins, including vitamin B12, which is crucial for nerve function and the production of red blood cells. Lamb also contains iron, zinc, and selenium, which are important for maintaining healthy immune function, supporting metabolism, and promoting antioxidant activity in the body.
Moreover, lamb from New Zealand is known for its grass-fed nature. Grass-fed lamb tends to have a higher content of omega-3 fatty acids compared to conventionally raised lamb. Omega-3 fatty acids are beneficial for heart health, reducing inflammation, and supporting brain function.
However, it is important to note that the cooking method can influence the nutritional benefits of lamb. Fast roasting is generally considered a healthy cooking method as it preserves the nutrients while enhancing the flavor. This method helps to retain the vitamins and minerals present in the meat.
On the other hand, there are certain risks associated with consuming lamb. One of the primary concerns is the saturated fat content. Lamb, particularly the separable lean only cut, does contain saturated fat. While moderate amounts of saturated fat can be part of a healthy diet, excessive consumption may increase the risk of heart disease and other health issues. Therefore, it is recommended to consume lamb in moderation and balance it with other lean protein sources.
Additionally, individuals with specific dietary restrictions or health conditions, such as gout or kidney disease, may need to limit their intake of lamb due to its purine content. Purines are substances that can be broken down into uric acid, which can lead to health problems in some individuals.
In conclusion, New Zealand lamb, specifically fully frenched rack, separable lean only, cooked using fast roasting, offers several nutritional benefits. It is a great source of high-quality protein, essential vitamins, and minerals. Grass-fed lamb may also provide higher levels of omega-3 fatty acids. However, it is important to be mindful of the saturated fat content and consume lamb in moderation, especially for individuals with specific dietary concerns.