L
B
P
H
P
- Lamb
- /
- Carcass middle
- /
Loin muscle, fully trimmed
Taken from the whole loin (LM1.1.2). Bones, cartilage, tendons, surface fat, flanks and tenderloins are removed. Available with or without the thick tendon above the muscle.
| Energy distribution: | |
|---|---|
| Protein | 61% |
| Fat | 38% |
| Unit | Content | ▼ | ▲ | |
|---|---|---|---|---|
| Protein | g | 21.5 | 20.5 | 24.6 |
| Carbohydrates | g | 0 | ||
| Fat | g | 6.2 | 3.1 | 10.3 |
| -of which saturated fatty acid | g | 2.9 | ||
| Sodium | mg | 0.08 |