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Lamb - A Natural Source of Omega 3

A natural source of Omega 3

 

Based on the lean, raw portion, 150g raw serve, the following lamb cuts listed below are a natural source of omega 3: 

  • Tenderloin/Fillet
  • Rump
  • Shank/Knuckle
  • Leg chop/Steak
  • Fully and partly frenched rack
  • Backstrap/Striploin
  • Midloin chop
  • Leg (boned, chump off, shank off)
  • Shortloin
  • Shoulder chop
  • Boneless shoulder

 

Download a Nutrient Composition of New Zealand Beef and Lamb Cuts here​