Lamb, leg, half fillet, braised, lean
Ultimo aggiornamento 4 Nov 2026
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Lamb leg half fillet is a cut of meat from the leg. The figures here describe the lean meat after braising. It mainly provides protein and fat: per 100g, it contains 27g of protein and 11g of fat, including 4.6g of saturated fat. It also provides iron, zinc and B vitamins.
Protein supports the maintenance and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. Although these figures are for lean meat, it still contains saturated fat, which is worth noting when monitoring intake. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 204 kcal |
Energy | 853 kJ |
Fat | 11g |
of which saturates | 4.6g |
Carbohydrate | 0g |
of which sugars | 0g |
27g | |
Sale | 0.15g |
Alcol | 0g |
Acqua | 62g |
Colesterolo | 97mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
0.6µg | |
0.01mg | |
0mg | |
0.13mg | |
0.28mg | |
5.7mg | |
0.28mg | |
3µg | |
8µg | |
9mg | |
2mg | |
23mg | |
210mg | |
300mg | |
Sodio | 58mg |
4.5mg | |
0.1mg | |
4µg | |
6µg |
Other types of lamb
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
256 kcal | 26g | 17g | – | |
201 kcal | 29g | 9.3g | – | |
237 kcal | 28g | 14g | 0g | |
Lamb, leg, half knuckle, pot-roasted, lean and fat, weighed with bone | 173 kcal | 21g | 10g | – |
212 kcal | 25g | 12g | – | |
302 kcal | 23g | 23g | – | |
221 kcal | 28g | 12g | – | |
186 kcal | 24g | 10g | – | |
210 kcal | 31g | 9.6g | – | |
236 kcal | 30g | 13g | – | |
198 kcal | 29g | 9g | – | |
231 kcal | 28g | 13g | – | |
208 kcal | 31g | 9.2g | – | |
242 kcal | 30g | 14g | – | |
240 kcal | 28g | 14g | 0g | |
203 kcal | 30g | 9.4g | 0g | |
203 kcal | 19g | 14g | – | |
232 kcal | 18g | 18g | – | |
284 kcal | 28g | 19g | – | |
302 kcal | 26g | 22g | – |
About these figures
Values are per 100g of the food as described (10 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.