Lamb, New Zealand, leg, whole, chilled, roasted, lean

This entry describes the lean meat from a whole leg of chilled New Zealand lamb, after roasting. It mainly provides protein and fat, with 29g of protein and 10g of fat per 100g, including 4.4g of saturated fat. It also supplies vitamins and minerals, including 3µg of vitamin B12 per 100g.

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