Lamb, leg, whole (shank and sirloin), separable… vs. Lamb, Australian, imported, fresh, shoulder, arm,… vs. Lamb, composite of trimmed retail cuts, separable…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Lamb, leg, whole (shank and sirloin), separable… has the most protein of the foods compared, at 26.2 g per 100g.
| Nutrient | Lamb, leg, whole (shank and sirloin),… | Lamb, Australian, imported, fresh,… | Lamb, composite of trimmed retail cuts,… |
|---|---|---|---|
| Protein | 26.2 G | 17.1 G | 17.5 G |
| Total lipid (fat) | 14.4 G | 18.9 G | 18.7 G |
| Carbohydrate, by difference | 0 G | 0 G | 0 G |
| Energy | 242 KCAL | 243 KCAL | 243 KCAL |
| Fiber, total dietary | 0 G | - | 0 G |
| Calcium, Ca | 10 MG | 16 MG | 12 MG |
| Iron, Fe | 2 MG | 1.4 MG | 1.6 MG |
| Potassium, K | 319 MG | 281 MG | 239 MG |
| Sodium, Na | 67 MG | 72 MG | 59 MG |
| Cholesterol | 92 MG | 65 MG | 70 MG |
| Fatty acids, total saturated | 5.9 G | 9.1 G | 8.1 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.