Lamb, leg joint, roasted, lean and fat

Roasted lamb leg joint is a cut of lamb cooked by roasting; the figures here include both lean meat and fat. It mainly provides protein and fat, with 30g of protein and 13g of fat per 100g, including 4.7g of saturated fat. It also provides vitamin B12, at 3µg per 100g, alongside minerals such as iron and zinc.

Protein supports the maintenance and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. The saturated fat content is worth noting for people monitoring their intake. The amount of fat eaten will vary depending on how much visible fat is removed. Full nutrient figures are shown in the tables below.