Lamb Leg

Meats 18 variants

Lamb Leg is consistently high in these nutrients across all variants, regardless of preparation or processing.

Choline > 89% Niacin (B3) > 80% Vitamin B12 > 76% Zinc > 75%

Select a nutrient to see how the 18 variants compare.

Variant Protein (g) All foods
sirloin half, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
28.4
> 93%
whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
28.3
> 93%
shank half, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
28.2
> 92%
shank half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
26.7
> 89%
shank half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
26.4
> 88%
whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
26.2
> 88%
whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
25.6
> 86%
sirloin half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
24.9
> 85%
sirloin half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
24.6
> 85%
whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, raw
20.6
> 73%
sirloin half, separable lean only, trimmed to 1/4" fat, choice, raw
20.6
> 73%
shank half, separable lean only, trimmed to 1/4" fat, choice, raw
20.5
> 73%
shank half, separable lean and fat, trimmed to 1/8" fat, choice, raw
19.0
> 69%
shank half, separable lean and fat, trimmed to 1/4" fat, choice, raw
18.6
> 68%
whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw
18.5
> 68%
whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, raw
17.9
> 67%
sirloin half, separable lean and fat, trimmed to 1/8" fat, choice, raw
17.2
> 65%
sirloin half, separable lean and fat, trimmed to 1/4" fat, choice, raw
16.9
> 65%
Lamb Per 100g · USDA FoodData Central