Lamb, breast, roasted, lean

Lamb breast is a cut of meat from the lower chest of a sheep. These figures describe the lean meat after roasting. It mainly provides protein and fat: per 100g, it contains 27g of protein and 19g of fat, including 8.6g of saturated fat. It also provides 3µg of vitamin B12.

Protein contributes to the growth and repair of body tissues, while vitamin B12 supports normal nerve function and red blood cell formation. Although these data refer to the lean meat, it still contains saturated fat, which is worth noting for people monitoring their intake. Full nutrient figures are provided in the tables below.