Frozen Lamb Leg Bone In With Cut


2.5kg Frozen Lamb Leg 8 cm strips with bone in – New Zealand

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2.5kg Frozen Lamb Leg Bone In With Cut 8 cm strips – New Zealand

Non GMO, growth hormones and antibiotics free. The farm is located in the rolling lowlands of the East Coast where the climate is mild and hence offering lush pastures for grazing. The pristine environment offers the best that nature can provide.

We focus on farms in New Zealand. Why?….Not only is Lamb a healthier red meat (see graph) but also NZ is synonymous with a lot of lamb!  The reason for this is down to the country’s mountainous, lush pastures for grazing, and cool environment – there are few other animals suited to this landscape. The low population density on the island also allows for lambs to populate vast areas of land.

Nutrition facts

Lamb is mainly composed of protein but also contains varying amounts of fat.

A 3.5-ounce (100-gram) serving of roasted lamb provides the following nutrients :

  • Calories: 258
  • Water: 57%
  • Protein: 25.6 grams
  • Carbs: 0 grams
  • Sugar: 0 grams
  • Fiber: 0 grams
  • Fat: 16.5 grams


Like other types of meat, lamb is primarily composed of protein.

The protein content of lean, cooked lamb is usually 25–26%.

Lamb meat is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance.

Therefore, eating lamb — or other types of meat — may be especially beneficial for bodybuilders, recovering athletes, and people post-surgery.

Eating meat promotes optimal nutrition whenever muscle tissue needs to be built up or repaired.


Lamb contains varying amounts of fat depending on how much of it has been trimmed away, as well as the animal’s diet, age, gender, and feed. The fat content is usually around 17–21%.

It is composed mainly of saturated and monounsaturated fats — in approximately equal amounts — but also has small amounts of polyunsaturated fat.

Thus, a 3.5-ounce (100-gram) serving of roasted lamb provides 6.9 grams of saturated, 7 grams of monounsaturated, and only 1.2 grams of polyunsaturated fat.

Lamb fat, or tallow, usually contains slightly higher levels of saturated fat than beef and pork.

Saturated fat has long been considered a risk factor for heart disease, but many studies have not found any link.

Lamb tallow also contains a family of trans fats known as ruminant trans fats.

Unlike trans fats found in processed food products, ruminant trans fats are believed to be beneficial for health.

The most common ruminant trans fat is conjugated linoleic acid (CLA).

Compared to other ruminant meats — such as beef and veal — lamb contains the highest amounts of CLA.

CLA has been linked to various health benefits, including reduced body fat mass, but large amounts in supplements may have adverse effects on metabolic health.

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Frozen Lamb Leg Bone In With Cut
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