L B P H P

Leg

Stækka

Prepared from the posterior portion of the hindsaddle. The loins are removed by a straigt cut anterior to the hipbone cartilage, which forms an approximate right angle to the length of the leg.

Energy distribution:
Protein 37%
Fat 62%
Unit Content
Protein g 18.5 15.9 20.6
Carbohydrates g 0
Fat g 14.1 5.9 25.3
-of which saturated fatty acid g 6.0
Sodium mg 0.07 0.05 0.09

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