Lamb, stewing, pressure cooked, lean

Lean stewing lamb, pressure cooked, is meat from sheep prepared using moist heat under pressure. It mainly provides protein and fat, along with minerals and vitamins. Per 100g, it contains 29g of protein and 15g of fat, including 6.5g of saturated fat. It also provides 6mg of zinc.

Protein supports the maintenance and repair of body tissues, while zinc contributes to normal immune function and wound healing. Although described as lean, this lamb still contains saturated fat, which is worth noting for people monitoring their intake. Salt added during cooking or in sauces can increase the salt content of the meal. Full nutritional figures are in the tables below.