Lamb, leg, half knuckle, pot-roasted, lean and fat

This is pot-roasted lamb from the half-knuckle cut of the leg, with both lean meat and fat included. It mainly provides protein and fat, along with vitamins and minerals such as vitamin B12, iron and zinc. Per 100g, it contains 28g of protein, 14g of fat, including 6g of saturated fat, and 988 kJ of energy.

Protein supports the growth and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. The fat and saturated fat content are relevant for people monitoring their energy or saturated fat intake. Salt added during cooking or in gravy may increase the salt content of the meal. Full nutrient figures are in the tables below.