Lamb, New Zealand, leg, whole, frozen, roasted, lean and fat

This entry describes a whole leg of New Zealand lamb, frozen and then roasted, with both lean meat and fat included. It mainly provides protein and fat, with 29g of protein and 14g of fat per 100g, including 6.5g of saturated fat. It also provides vitamin B12, at 3µg per 100g, alongside minerals such as iron and zinc.

Protein supports the maintenance and repair of body tissues, while vitamin B12 helps with normal nerve function and red blood cell formation. The saturated fat content is worth noting for people monitoring their intake. Removing visible fat changes the amount of fat eaten, so these figures apply to the lean meat and fat together. Full nutrient figures are in the tables below.