Heart, lamb, roasted

Lamb heart is an organ meat, also known as offal. The figures here describe roasted lamb heart with the fat and valves removed before preparation. It mainly provides protein and fat, with 25g of protein and 14g of fat per 100g. It also provides iron at 6mg and vitamin B12 at 6µg per 100g.

Protein supports the growth and repair of body tissues. Iron is needed to make haemoglobin, which carries oxygen in the blood, while vitamin B12 supports normal nerve function and red blood cell formation. Removing visible fat does not remove all the fat within the meat, which is relevant when considering fat and energy intake. Full nutrient figures are provided in the tables below.