• low fat 2.20g 2.20%
  • low sat fat 1.02g 1.02%
  • low salt 21.58mg 0.02%
  • med sugar 5.68g 5.68%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Rub lamb steaks with brown sugar, make a slight slash in meat and insert rosemary. (If using dried rosemary, press into lamb)
  2. Sprinkle with vinegar and allow to stand for at least 30 minutes.
  3. Peel oranges and remove all pith. Slice finely and arrange on a shallow plate.
  4. Sprinkle liberally with coarsely ground black pepper and vinegar.
  5. Leave to stand until meat is ready to serve.
  6. Grill lamb under or over hot griller, brushing with vinegar several times.
  7. Serve with orange slices, steamed new potatoes and a green vegetable.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
167.83g
100.00g
Energy (kJ)
571.33kJ
340.43kJ
Protein (g)
15.05g
8.97g
Total fat (g)
3.69g
2.20g
- Saturated fat (g)
1.72g
1.02g
- Polyunsaturated fat (g)
0.10g
0.06g
- Monounsaturated fat (g)
1.38g
0.82g
Cholesterol (mg)
45.08mg
26.86mg
Carbohydrate-available (g)
9.53g
5.68g
CarbohydrateSE (g)
9.53g
5.68g
- Sugars (g)
9.53g
5.68g
Water (g)
133.18g
79.36g
Dietary fibre (g)
2.06g
1.23g
Thiamin (mg)
0.16mg
0.09mg
Riboflavin (mg)
0.23mg
0.13mg
Niacin (mg)
3.63mg
2.16mg
Niacin equivalents (mg)
7.01mg
4.18mg
Vitamin C (mg)
51.15mg
30.48mg
Total folate (ug)
32.86ug
19.58ug
Total vitamin A equivalents (ug)
16.96ug
10.11ug
Retinol (ug)
1.47ug
0.88ug
Beta carotene equivalents (ug)
91.97ug
54.80ug
Sodium (mg)
36.22mg
21.58mg
Potassium (mg)
348.70mg
207.78mg
Magnesium (mg)
26.08mg
15.54mg
Calcium (mg)
31.95mg
19.04mg
Phosphorus (mg)
167.14mg
99.59mg
Iron (mg)
2.08mg
1.24mg
Zinc (mg)
2.65mg
1.58mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

Last updated:

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