Lamb, loin joint, raw, lean and fat, weighed with bone

Lamb loin joint is a cut of lamb from the back of the animal. These figures describe the raw joint, including lean meat and fat, weighed with the bone. It mainly provides fat and protein. Per 100g, it contains 21g of fat, including 9.7g of saturated fat, and 13g of protein, with an energy content of 979 kJ.

Protein supports the growth and repair of body tissues. The fat contributes to the energy content, and the saturated fat content is worth noting for people monitoring their intake. As these values are for a raw joint weighed with bone, they are not directly comparable with figures for cooked, boneless meat. Full nutrient figures are in the tables below.