Lamb, breast, roasted, lean and fat

Lamb breast is a cut of meat from the lower chest of the animal. The figures here describe roasted lamb breast with both lean meat and fat included. It mainly provides fat and protein: per 100g, it contains 30g of fat, including 14g of saturated fat, and 22g of protein. Its energy content is 1487 kJ.

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