Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/8" fat, choice, raw & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 0 per 100g.
✅ Nutrition data verified · GL 0/100g · GI None · TIER 4 ⚠️ GI: Low-Carb Estimate
GI estimated by low-carbohydrate inference — not directly tested. [1] [3]
Glycemic Impact
Nutrition Profile
Version Differences at a Glance
On saturated fat, this version lands mid-range: 9.1 per 100g, inside a family spread of 1.5 to 9.7 per 100g. On protein, this version lands mid-range: 17.2 per 100g, inside a family spread of 16.9 to 28.4 per 100g.
Compare directly with Separable lean and fat, Separable lean and fat, Separable lean only.
What to Watch For
⚠️ High Saturated Fat
Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/8" fat, choice, raw contains 2.6g of saturated fat per serving — above the 5g threshold recommended by the ADA and AHA. High saturated fat intake is associated with increased cardiovascular risk, which is the leading cause of death in people with diabetes. While this food may have a manageable glycemic load, consider it an occasional choice rather than a daily staple.
ADA Cardiovascular Disease and Risk Management (2024). Diabetes Care, 47(Suppl 1). · AHA Dietary Guidelines.
Explore More in Lamb, Veal, and Game Products
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 14g | 0.0g | 0.0 | High |
| Standard Serving | 28g | 0.0g | 0.0 | High |
| Restaurant Portion | 57g | 0.0g | 0.0 | High |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Foods to Try Instead
🥩 Veal, Australian, rib, rib roast, separable lean only, raw
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Veal, Australian, rib, rib roast, separable lean only, raw & diabetes →🥩 Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw & diabetes →🥩 Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, cooked
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, cooked & diabetes →🥩 Lamb, foreshank, separable lean and fat, trimmed to 1/4" fat, choice, raw
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Lamb, foreshank, separable lean and fat, trimmed to 1/4" fat, choice, raw & diabetes →Common Questions
Is leg sirloin half separable lean and fat trimmed to 1/8" fat good for diabetes?
With a GL of 0, leg sirloin half separable lean and fat trimmed to 1/8" fat is in the lowest category for blood sugar impact. It may be a suitable choice within a balanced diabetes eating pattern.
What is the glycemic load of leg sirloin half separable lean and fat trimmed to 1/8" fat?
leg sirloin half separable lean and fat trimmed to 1/8" fat has a glycemic load of 0 per 100g. A standard serving (28g, 28.4g) delivers a GL of 0. GI data from Sydney University GI Database (Atkinson et al., 2021).
How does leg sirloin half separable lean and fat trimmed to 1/8" fat affect blood sugar?
With only 0g of fiber per 100g, leg sirloin half separable lean and fat trimmed to 1/8" fat's GL of 0 means the blood sugar impact is low. The carbohydrates digest and absorb quickly. Pairing with protein and high-fiber foods can help slow absorption.
Is the GI value accurate?
The GI of 0 for leg sirloin half separable lean and fat trimmed to 1/8" fat is estimated (Tier 4), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Lamb, Veal, and Game Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
What about the saturated fat content?
At 2.6g of saturated fat per serving, leg sirloin half separable lean and fat trimmed to 1/8" fat exceeds the 5g threshold that the ADA and AHA recommend for diabetes and heart health. Saturated fat raises LDL cholesterol and is associated with increased cardiovascular risk. While this food may have a manageable glycemic load, it is best as an occasional choice rather than a daily staple. Prioritize foods with unsaturated fats (olive oil, avocado, nuts, fish) for everyday eating.
Data Sources
Data Tier: TIER 4 — estimated from category average
Glycemic Index (GI): 0 — None. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 28.4g) = 0 × 28.4 ÷ 100 = 0.0
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 172549. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/8" fat, choice, raw — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/lamb-leg-sirloin-half-separable-lean-and-fat-trimmed-to-1-8inch-fat-choice-raw/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.