Lamb, breast, raw, lean

Lamb breast is a cut of meat from the lower chest of a sheep. The figures here describe the lean meat in its raw form. It mainly provides protein and fat: per 100g, it contains 20g of protein and 11g of fat, including 5.2g of saturated fat. It also provides vitamin B12, at 2µg per 100g.

Protein supports the growth and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. Although these figures are for lean meat, its saturated fat content is worth noting for people monitoring their intake. Cooking can change nutrient amounts per weight through moisture and fat loss. Full nutrient figures are in the tables below.