A recent, comprehensive analysis of the nutritional value of Canadian Lamb has revealed some interesting results that should b

Canadian Lamb Higher in Protein, Lower in Fat and Calories

than New Zealand or US Lamb

– Nutritional Analysis Results are Good News for Health-Conscious Consumers –

For Immediate Release

April 27, 2006 (Guelph, ON) – A recent comprehensive analysis of the nutritional value of Canadian lamb has revealed that, for all cuts analyzed, Canadian lamb is higher in protein and lower in fat and calories than lamb from New Zealand and the United States.

Specifically:

The foreshank had the lowest fat levels at 3 %, followed by 3.5% for leg and these correspond to about 5% of the Daily Value for Canadians.
The highest amount of fat was found in the rib at 7 g per 100 g or 11% of the Daily Value.
The amount of trans fat in the loin and foreshank cuts was 0 grams per 100 grams of meat.
The highest level of trans fat was 0.2 g per 100 grams in shoulder and rib cuts. These same cuts showed the lowest amount of calories per 100g at 110 to 120.
The highest saturated fat was in rib at 3 g per 100 g and the lowest was 1 g per 100 g in foreshank cuts.
All cuts, except for ground lamb, showed protein at 20 to 22 grams per 100g, cholesterol at 70 to 75 mg or 25 to 27% of the Daily value and iron at 6 to 8 % of the Daily Value.

The Canadian Sheep Federation (CSF) funded the nutritional analysis study to establish standard nutritional values for Canadian lamb. These values, like the ones seen on product packaging, allow consumers to make informed choices about the food they eat. The benefit of the study, and its results, is that health-conscious consumers now have information that can be compared to meat imported from other countries.

“This nutritional study was part of a larger market development project aimed at increasing the market share for Canadian lamb,” says Florence Henning, chair of CSF’s board of directors. “We are incredibly pleased with these results, both for Canada’s lamb producers who may realize an increase in the value of their product, as well as for consumers who now have even more reasons to enjoy delicious and tender Canadian lamb.”

The study, performed by Maxxam Analytics Inc., examined more than 250 samples from across the country, analyzing more than 20 nutrients and applying rigorous statistical analysis to understand the variability of meat produced across the country.

More on the study:

Given the large percentage of lamb produced in Canada comes from Ontario, Quebec and Alberta, the sampling plan focused on these provinces.
Analysis was performed on the 6 main cuts, including shoulder, rib, loin, leg, foreshank, as well as ground meat. Each of these cuts has distinct nutritional profiles.
Due to the variation in the production of ground meat in percent fat the results of the samples gathered may not reflect ground meat sold at other percent fats.
Maxxam Analytics Inc. is an ISO 17025 certified laboratory using analytical methods accredited by Standard Council of Canada as recommended by CFIA.

The Canadian Sheep Federation is a national, non-profit organization that represents all Canadian sheep producers. The CSF mission is to further the viability, expansion and prosperity of the Canadian sheep and wool industry.

Maxxam Analytics Inc. is the largest independent analytical testing laboratory in Canada and one of the largest in North America, with over 26 convenient locations across the country. We have more than 1300 dedicated scientists, technicians and support staff providing critical analytical testing data and information to major companies in the food, environmental, forensic, oil and gas industries. The company is 100% Canadian and privately owned. During the past 30 years, we have demonstrated an enviable performance reputation through innovative service offerings, scientific expertise, strategic mergers and most importantly, the loyalty of our customers.

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For more information, contact:

Jennifer Fleming, CSF Executive Director: 1-888-684-7739

Background

Health Canada – Nutrient Data File

www.hc-sc.gc.ca/fn-an/nutrition/fiche-nutri-data/redirect_alias_e.html

Use the food codes listed below:

1. Forshank

USA = 3428

New Zealand = 3489

2. Leg

USA = 3432