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How Does LAMB
Compare?
| MEAT, skinned and fat trimmed. All
cooked with dry heat (broiled). Three ounce serving. |
Fat
(grams) |
Saturated Fat
(grams) |
Cholesterol
(milligrams) |
Calories |
| DOMESTIC
|
|
|
|
|
| LAMB, center cut leg |
6.6 |
2.4 |
76 |
162 |
| BEEF, center cut leg |
6.6 |
2.4 |
69 |
164 |
| PORK, center cut leg |
8.0 |
2.8 |
80 |
179 |
| CHICKEN, dark meat |
8.3 |
2.3 |
79 |
174 |
| CHICKEN, light meat |
3.8 |
1.1 |
72 |
147 |
| TURKEY, dark meat |
6.1 |
2.1 |
72 |
158 |
| TURKEY, light meat |
2.7 |
0.9 |
59 |
133 |
| WILD GAME |
|
|
|
|
| ANTELOPE |
2.6 |
n/a |
126 |
150 |
| BISON |
2.4 |
n/a |
82 |
143 |
| DEER |
3.2 |
n/a |
112 |
158 |
| DUCK |
11.2 |
n/a |
89 |
201 |
| ELK |
1.9 |
n/a |
73 |
146 |
| FISH, snapper |
1.8 |
n/a |
46 |
129 |
| MOOSE |
<1 |
n/a |
78 |
134 |
| RABBIT, domestic |
6.3 |
n/a |
64 |
154 |
| RABBIT, wild |
3.5 |
n/a |
123 |
117 |
| SQUIRREL |
3.6 |
n/a |
95 |
136 |
| n/a = not available |
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|
|
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SOURCE: American Sheep Industry Assn, University of Texas Health
Science Center and United States Department of Agriculture.
Copyright 1997
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