Lamb, loin joint, roasted, lean and fat, weighed with bone

Lamb loin joint is a cut of meat from the back of the animal. These figures describe it roasted, including both lean meat and fat, and weighed with the bone. It mainly provides protein and fat. Per 100g, it contains 19g of protein and 17g of fat, including 7.8g of saturated fat, and provides 932 kJ of energy.

Protein supports the growth and repair of body tissues. Lamb also provides vitamin B12, which helps maintain normal nerve function and red blood cell formation, and zinc, which supports normal immune function. The saturated fat and energy content are worth noting for people monitoring these aspects of their diet. Full nutrient figures are provided in the tables below.