Lamb Veal & Game Calories and Nutrition Info - Page 23

Pan-broiled Buffalo Ground Bison

207 Cal

Trimmed Lamb Leg, Boneless, Lean, Fat, to 1/8 Inch Fat

213 Cal

Cooked Lamb Brain, Pan-fried

655 Cal

Braised Veal Variety Meats and By-products Thymus

106 Cal

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

607 Cal

Cooked, Broiled Domestic Lamb Rib, Separable Lean and Fat Trimmed to 1/8", Choice

755 Cal

Raw Veal Breast, Whole Boneless, Separable Lean and Fat

59 Cal

Raw Game Meat Wild Boar

35 Cal

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

701 Cal

Raw Veal Cutlet, Boneless

91 Cal

Imported, Fresh, Cooked Lamb, Australian, Trimmed Retail Cuts, Composite of separable lean and fat to 1/8 Inch

691 Cal

Cooked, Roasted Lamb, Australian, Imported, Fresh, Leg Sirloin Half, Boneless, Separable Lean and Fat Trimmed to 1/8"

860 Cal

Raw Lamb, Veal & Game, New Zealand, Imported, Square-Cut, Shoulder Chops, Separable Lean Only

185 Cal

Pan-broiled Elk Ground

183 Cal

Raw Ground Lamb

319 Cal

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

264 Cal

Raw Domestic Lamb Loin, Choice, Separable Lean and Fat, Trimmed to 1/4 Inch

88 Cal

Veal Rib, Braised, Separable Lean Only

355 Cal

Imported Fresh Cooked Australian Lamb Shoulder Arm, Braised, Separable Lean Only, and Trimmed to 1/8 Inch Fat

202 Cal

Imported Frozen Cooked Lamb Loin Separable Lean and Fat, New Zealand, Broiled, Trimmed to 1/8 Inch

252 Cal