L
B
P
H
P
- Lamb
- /
- Carcass middle
- /
Loin, traditional
Obtained from middle carcass (LM1.1.1). The loin is cut from the forequarter, and from the leg between the 5th and 6th lumbar vertebrae, so that eight ribs remain with the loin. The flanks are removed by a longitudinal cut, either 2.5 cm from the muscle edge measured between last and second to last rib, or 7.5 cm from the muscle edge measured in front of the loin. This contains part of the shoulder blade but not hip bone.
| Energy distribution: | |
|---|---|
| Protein | 19% |
| Fat | 80% |
| Unit | Content | ▼ | ▲ | |
|---|---|---|---|---|
| Protein | g | 15.8 | 11.4 | 19.3 |
| Carbohydrates | g | 0 | ||
| Fat | g | 30.6 | 22.1 | 48.2 |
| -of which saturated fatty acid | g | 14.9 | ||
| Sodium | mg | 0.06 |