Lamb, stewing, pressure cooked, lean and fat

This entry describes stewing lamb that has been pressure cooked, including both the lean meat and fat. It mainly provides protein and fat, with no carbohydrate. Per 100g, it contains 26g of protein and 21g of fat, of which 9.6g is saturated fat. Its energy content is 1210 kJ per 100g.

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