Lamb, leg, half knuckle, pot-roasted, lean

This entry describes the lean meat from a half-knuckle cut of lamb leg, cooked by pot-roasting. It mainly provides protein and fat, with 29g of protein and 9.3g of fat per 100g, including 3.9g of saturated fat. It also supplies vitamins and minerals, including 3µg of vitamin B12 per 100g, as well as iron and zinc.

Protein supports the maintenance and repair of body tissues. Vitamin B12 contributes to normal nerve function and red blood cell formation, while iron is needed to carry oxygen in the blood. Although this entry covers lean meat, its saturated fat content is worth noting for people monitoring their intake. Full nutrient figures are provided in the tables below.