L
B
P
H
P
- Lamb
- /
- Forequarter
- /
Prime rib
Obtained from upper portion of forequarter (LF1.1.1) or square cut shoulder (LF1.1.6) by a longitudinal cut 13 – 15 cm from the midline of the loin.
| Energy distribution: | |
|---|---|
| Protein | 19% |
| Fat | 18% |
| Unit | Content | ▼ | ▲ | |
|---|---|---|---|---|
| Protein | g | 19.1 | 18.3 | 19.8 |
| Carbohydrates | g | 0 | ||
| Fat | g | 17.9 | 14.5 | 22.5 |
| -of which saturated fatty acid | g | |||
| Sodium | mg |