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                                                                                    RMIT
UNIVERSITY

                             FOOD SCIENCE
City Campus,
GPO Box 2476V
Melbourne 3001
Victoria Australia

                                                                   Tel           +61 3 9925 2680
Fax          +61 3 9925 5241

                                                                  

August 25, 2000

Report on the Fat Content of Damara Lamb

I refer to the results of analysis of the fat content of the Damara lamb which we analysed recently.  The samples analysed included steak, back strap and rack.

As evident from the Table, the Damara lamb samples contained less than half the amount of total fat as found in equivalent cuts of Trim Lamb.  In other words, this meat is ideal for those interested in their heart health because it is low in total fat and saturated fat.

Table. Total Fat Content of Meat Trimmed of External Fat (grams fat/100 grams meat)  :

Cut :

Damara Lamb #

Trim Lamb *

Steak

1.6

3.8

Back Strap

1.5

3.4

Rack

1.3

3.9

# Results of the analysis of 6 samples analysed at RMIT University (2000).

* Composite sample analysed by AGAL (Sadler et al 1993).

 

Andrew Sinclair, B Agric Sci, PhD,
Professor of Food Science