Australian lamb is a naturally, nutrient-dense food packed full of essential nutrients for vitality.
The vitamin B12 in lamb is great for the nervous system; iron helps carry oxygen to the muscles for energy and is important for brain performance, especially for memory and concentration. The zinc in lamb is essential for our immune system, and the protein is great for growing bodies. Protein is also valuable if you're watching your weight; it helps you feel satisfied longer.
For instance, a 3 oz. serving of grilled lamb leg steak provides 26% of your daily iron needs, 33% of your daily zinc needs and 108% of your daily niacin needs (based on the RDA [Recommended Dietary Allowances]).
Australian lamb is lean and low in cholesterol compared to other animal proteins. In fact, half of the fat in lamb is mono-unsaturated, the same type of fatty acids found in olive oil. For instance, a 3oz serving of topside lamb steak has only 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.
Australian lamb is an all-natural product - no artificial additives are used in production. All of our lambs are naturally raised on lush green pastureland. Our lamb's sweet and mild taste is a result of Australia's clean, pure environment.
- Lamb is a valuable source of protein, minerals and B-group vitamins including niacin, thiamin and riboflavin.
- A 3 ounce serving of grilled lamb leg steak provides 26 percent of iron, 33 percent of zinc and 108 percent of niacin RDI.
- Lamb is lean and low in cholesterol compared to other animal proteins.*
- 50 percent of the fat in lamb is mono-unsaturated.
- 3 ounce serving of topside lamb steak has 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.
- Lamb provides two times more iron than chicken or pork and six times more than fish.