Lamb, shoulder, half bladeside, pot-roasted, lean

This food is the lean meat from the blade-side half of a lamb shoulder, cooked by pot-roasting. It mainly provides protein and fat, with 26g of protein and 14g of fat per 100g. Of this fat, 6.4g is saturated fat. It also provides minerals, including 5.9mg of zinc per 100g.

Protein supports the maintenance and repair of body tissues, while zinc contributes to normal immune function and wound healing. Although these figures describe the lean meat, it still contains saturated fat, which is worth noting when monitoring saturated fat intake. Salt added during cooking or in accompanying sauces can affect the meal’s salt content. Full nutrient figures are in the tables below.