Lamb, rack of, roasted, lean and fat

Roasted rack of lamb is a cut of meat from the rib section of the sheep. The figures here describe the cooked meat with both lean tissue and fat included, rather than lean meat alone. It mainly provides fat and protein. Per 100g, it contains 30g of fat, including 15g of saturates, and 23g of protein, with an energy content of 1505 kJ.

Protein supports the growth and repair of body tissues. Lamb also provides vitamin B12, which contributes to normal red blood cell formation and nervous system function. The fat and saturated fat content is worth noting for people monitoring their energy or saturated fat intake. Full nutrient figures are provided in the tables below.