Lamb, breast, raw, lean and fat

Lamb breast is a cut of meat from the lower chest of the animal. These figures describe raw lamb breast with both lean meat and fat included. It mainly provides fat and protein. Per 100g, it contains 25g of fat, including 12g of saturated fat, and 16g of protein, with an energy content of 1189 kJ.

Protein supports the growth and repair of body tissues. The fat content contributes substantially to the energy content, and the saturated fat content is worth noting for people monitoring their intake. Cooking and removing visible fat can change the nutritional composition, so these raw values may differ from those of cooked lamb. Full nutrient figures are in the tables below.