Lamb, loin joint, roasted, lean and fat

Lamb loin is a cut of meat from the back of the animal. The figures here describe a roasted loin joint with both lean meat and fat included. It mainly provides protein and fat: per 100g, it contains 25g of protein and 22g of fat, including 11g of saturated fat. Its energy content is 1259 kJ.

Protein supports the growth and repair of body tissues. Lamb also provides iron, which is needed to make red blood cells, and vitamin B12, which supports normal nerve function. The fat and saturated fat content are worth noting for people monitoring their energy or saturated fat intake. Full nutrient figures are in the tables below.