Know what’s on your plate
Lamb leg
Calories & nutrition facts
australian, imported, fresh, trotter off, bone-in, separable lean only, trimmed to 1/8" fat, raw
Nutrition facts
Per 100 g% DV- Calories 131 kcal —
- Protein 23 g 46%
- Carbohydrate 0 g 0%
- Fat 4.3 g 6%
- Saturated fat 1.8 g 9%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 77 mg 3%
- Cholesterol 76 mg 25%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.13 mg 1%
- Thiamin (B1) 0.14 mg 12%
- Riboflavin (B2) 0.4 mg 31%
- Niacin (B3) 6.7 mg 42%
- Pantothenic acid (B5) 0.75 mg 15%
- Vitamin B6 0.45 mg 27%
- Vitamin B12 1.8 µg 75%
Minerals
- Calcium 3 mg 0%
- Iron 2.3 mg 13%
- Magnesium 23 mg 5%
- Phosphorus 167 mg 13%
- Potassium 238 mg 5%
- Zinc 2.9 mg 27%
- Copper 0.13 mg 14%
- Manganese 0.01 mg 0%
- Selenium 7.1 µg 13%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 131 | 23 g | 0 g | 4.3 g |
| 1 × oz | 113 g | 148 | 26 g | 0 g | 4.9 g |
| 1 × leg trotter off | 2674 g | 3503 | 618 g | 0 g | 116 g |
| 2 × oz | 226 g | 296 | 52 g | 0 g | 9.8 g |
| ½ × oz | 56.5 g | 74 | 13 g | 0 g | 2.4 g |
| 3 × oz | 339 g | 444 | 78 g | 0 g | 15 g |
| 4 × oz | 452 g | 592 | 105 g | 0 g | 20 g |
Similar foods
- Lamb leg wholeaustralian, imported, fresh, shank and sirloin, separable lean only, trimmed to 1/8" fat, raw135 kcal / 100 g
- Lamb leg hindshank heel on bone-inaustralian, imported, fresh, separable lean only, trimmed to 1/8" fat, raw122 kcal / 100 g
- Lamb leg shank halfaustralian, imported, fresh, separable lean and fat, trimmed to 1/8" fat, raw201 kcal / 100 g
- Lamb leg sirloin halfaustralian, imported, fresh, boneless, separable lean and fat, trimmed to 1/8" fat, raw254 kcal / 100 g
- Lamb leg sirloin chopsaustralian, imported, fresh, boneless, separable lean only, trimmed to 1/8" fat, raw132 kcal / 100 g
- Lamb whole legshank and sirloin, separable lean only, trimmed to 1/4" fat, choice, raw128 kcal / 100 g
- Australian lamb bottom legimported, fresh, boneless, separable lean only, trimmed to 1/8" fat, raw136 kcal / 100 g
- Lamb shoulderaustralian, imported, fresh, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, raw256 kcal / 100 g
- Australian lamb foreshankimported, fresh, separable lean only, trimmed to 1/8" fat, raw123 kcal / 100 g
- Tunnel-boned leg lamb chump off shank offnew zealand, imported, separable lean only, raw121 kcal / 100 g
Questions about Lamb leg
How do you roast a leg of lamb so it stays juicy?
Bring it towards room temperature for about an hour, pat it dry and rub with oil, salt, pepper, garlic and rosemary. Roast at 180°C fan until the centre reaches your preferred doneness; rest it loosely covered for 20–30 minutes before carving across the grain.
Should you buy a bone-in or boneless leg of lamb?
A bone-in leg has a little more flavour and makes an impressive roast, but takes longer to carve. A boneless leg cooks more evenly and is easier to slice; tie it into a compact shape before roasting so it holds together.
What herbs and sides go well with leg of lamb?
Rosemary, garlic, mint and lemon are classic with lamb. Serve roast slices with roast potatoes, seasonal vegetables and mint sauce, or use leftovers in a shepherd’s pie.
How long can you keep cooked leg of lamb in the fridge?
Refrigerate leftovers within two hours, in a covered container, and eat them within three days. Reheat until steaming hot throughout, adding a splash of stock or gravy to help keep the meat moist.
Can you freeze cooked leg of lamb?
Yes. Slice or shred it, pack it airtight and freeze for up to three months for best quality. Defrost in the fridge and use it in sandwiches, curry or shepherd’s pie.
How much protein is in a serving of leg of lamb?
A cooked portion of 100 g provides 23 g of protein. Leg of lamb is also high in vitamin B12, with 1.8 µg per 100 g.
Is leg of lamb leaner than lamb shoulder?
Usually, yes: leg of lamb has 4.3 g of fat per 100 g, compared with 20.5 g in lamb shoulder. Shoulder is fattier and benefits from slow cooking, while leg is well suited to roasting.
Source: USDA FoodData Central 172655 · per 100 g · carbohydrate per EU label, fibre excluded
