Lamb, New Zealand, leg, whole, frozen, roasted, lean and fat, weighed with bone

This entry describes a whole leg of New Zealand lamb, frozen and then roasted, including both lean meat and fat, weighed with the bone. It mainly provides protein and fat. Per 100g weighed with bone, it contains 21g of protein and 10g of fat, including 4.9g of saturated fat. It also provides 2µg of vitamin B12.

Protein supports the growth and repair of body tissues, while vitamin B12 helps maintain normal nerve function and red blood cell formation. The saturated fat content is worth noting for people monitoring their intake. Because these figures are based on weight including the bone, they are not directly comparable with values for boneless meat. Full nutrient figures are in the tables below.