Lamb, lean only, raw, average

Lamb is red meat, and these figures describe raw lamb with visible fat removed, averaged across different cuts. It mainly provides protein and fat. Per 100g, it contains 20g of protein and 8g of fat, including 3.5g of saturated fat. It also provides vitamin B12, at 2µg per 100g, as well as zinc and iron.

Protein supports the growth and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. Lean lamb still contains saturated fat, which is worth noting for people monitoring their intake. Cooking changes the water content, so nutrient amounts per 100g of cooked lamb will differ from these raw values. Full figures are in the tables below.