Lamb, leg joint, roasted, lean

Roasted lean lamb leg is meat from the leg joint, with the bone removed. The figures here describe the lean meat after roasting. It mainly provides protein and fat, with 31g of protein and 9.6g of fat per 100g, including 3.4g of saturated fat. It also supplies iron, zinc and vitamin B12, with 2.3mg of iron per 100g.

Protein supports the growth and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. Although these figures are for lean meat, it still contains saturated fat, which is worth noting when monitoring saturated fat intake. Full nutrient figures are shown in the tables below.