Lamb Veal & Game Calories and Nutrition Info - Page 22

Imported Fresh, Cooked Australian Lamb Leg Whole Shank and Sirloin, Roasted, Separable Lean Fat, Trimmed to 1/8 Inch

693 Cal

Raw Veal Shank Fore and Hind, Separable, Lean, Fat

32 Cal

Raw Australian Imported Fresh Lamb Leg Shank Half, Separable Lean and Fat Trimmed to 1/8"

171 Cal

Imported, New Zealand Lamb Veal & Game Square-cut Shoulder, Slow Roasted, Separable Lean and Fat

250 Cal

Raw Ground Veal

223 Cal

Domestic Lamb Loin, Roasted, Separable Lean Only, Trimmed to 1/4" Fat Choice

390 Cal

Cooked Domestic Lamb, Broiled, Cubed for Stew or Kabob, Leg and Shoulder, Separable Lean Only, Trimmed to 1/4 Inch Fat

608 Cal

Veal Shoulder Whole Arm and Blade, Braised, Separable Lean Fat

435 Cal

Imported Fresh, Raw, Australian Lamb Shoulder, Whole Arm and Blade, Separable Lean Fat Trimmed to 1/8 Inch

218 Cal

Cooked, Roasted Australian Lamb, Imported Fresh, Leg, Whole Shank and Sirloin, Separable Lean Only, Trimmed to 1/8" Fat

477 Cal

Raw Veal, Cubed, Leg and Shoulder, Separable Lean Only, for Stew

31 Cal

Raw Lamb Domestic Foreshank, Choice, Separable Lean Only, Trimmed to 1/4 Inch Fat

34 Cal

Veal Shoulder Blade, Roasted, Separable Lean Only

404 Cal

Cooked Domestic Lamb Shoulder, Choice, Broiled, Whole Arm and Blade, Separable Lean Only, Trimmed to 1/4 Inch Fat

424 Cal

Raw, Imported, New Zealand Lamb Veal & Game Testes

77 Cal

Cooked Buffalo Bison Ribeye Steak, Game Meat, Broiled, Separable Lean Only and 1 Inch

317 Cal

Broiled Ground Veal

514 Cal

Fresh, Raw, Australian Imported Lamb, Trimmed Retail Cuts, Composite of Separable Lean and Fat to 1/8 Inch

195 Cal

Pan Fried Veal or Calf Liver

129 Cal

Raw Domestic Lamb Shoulder Whole Arm and Blade, Choice, Separable Lean Only and Trimmed to 1/4 Inch Fat

41 Cal