Roasting lamb on the roasted gray with fried fats up to 0.6 cm

Quantitative nutrients Protein 29.99 g is the basic amino acids, tertophane 0.35 g richinen 1.28 g yolioocini 1.45 g lucine 2.33 g yesen 2.65 g methione 0.77 g vinyl alanine 1.22 g basic amino acid. Vinyl alanine 1.22 g turucene 1.01 g arginine 1.78 g alanine 1.8 g glyceine 1.46 g brollin 1.26 g serene 1.12 g hydroxy proline 0 g food quantitative 9.73 g fatty acid, final saturated 3.48 g fatty acid, totally saturated 4.26 g fatty acid.