Lamb, loin joint, roasted, lean

Roasted lean lamb loin is the lean meat from a lamb loin joint after roasting. It mainly provides protein and fat, along with vitamins and minerals. Per 100g, it contains 28g of protein and 11g of fat, including 4.9g of saturated fat. It also provides 3µg of vitamin B12.

Protein supports the growth and repair of body tissues. Vitamin B12 contributes to normal nerve function and the formation of red blood cells. Although these figures describe the lean meat, it still contains saturated fat, which is worth noting for people monitoring their intake. Added salt, gravy or sauces can change the nutritional content of a meal. Full nutrient figures are in the tables below.