Lamb, loin joint, raw, lean and fat

Lamb loin joint is a cut of meat from the back of the animal. These figures describe the raw joint with both lean meat and fat included. It mainly provides protein and fat: per 100g, it contains 17g of protein and 27g of fat, including 13g of saturated fat. It also provides vitamins and minerals, including vitamin B12, 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 depend on how much is trimmed away. Full nutrient figures are provided in the tables below.