Lamb, leg, whole, roasted, lean and fat

Roasted whole leg of lamb is a cut of meat from the hind leg of a sheep. The figures here describe the cooked meat with both lean tissue and fat included. It mainly provides protein and fat: per 100g, it contains 28g of protein and 14g of fat, including 5.9g of saturated fat. It also provides 2µg of vitamin B12.

Protein supports the growth 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. These figures include the fat as well as the lean meat, so trimming off fat changes the nutritional composition. Full nutritional figures are in the tables below.