Lamb, leg, whole, roasted well done, lean

Lamb leg is a cut of red meat. These figures describe the lean meat from a whole leg roasted until well done. It mainly provides protein and fat, along with vitamins and minerals. Per 100g, it contains 31g of protein and 9.2g of fat, including 3.7g of saturated fat. It also provides 4.8mg of zinc.

Protein supports the maintenance and repair of body tissues, while zinc contributes to normal immune function. Lamb also supplies iron and vitamin B12, which are involved in red blood cell formation. Although these figures describe lean meat, its saturated fat content is worth noting for people monitoring their intake. Added salt, gravy or sauces can change the meal’s overall nutritional content. Full figures are in the tables below.