Lamb, New Zealand, leg, whole, frozen, roasted, lean

This entry describes the lean meat from a whole New Zealand lamb leg, frozen before being roasted. It mainly provides protein and fat, with 31g of protein and 9.3g of fat per 100g, including 4g of saturated fat. It also supplies minerals and vitamins, including 2.5mg of iron per 100g.

Protein supports the maintenance and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. Lamb also provides zinc, which supports normal immune function. Although these figures refer to lean meat, it still contains saturated fat, which is relevant for people monitoring their intake. Full nutrient figures are provided in the tables below.