Meat & Poultry · per 100g
A premium, lean roasting cut prized for its tender texture and robust flavor, leg of lamb serves as a dense source of complete protein and bioavailable micronutrients.
Fat, Niacin
Niacin, Vitamin B12
Zinc, Vitamin D
Vitamin B12, Vitamin B6
Nutritional summary
Interesting fact
The tradition of eating lamb at Easter originates from the Jewish Passover, where the animal was historically sacrificed and its blood used to mark lintels.
Standout nutrients
Chromium
Zinc
Niacin
Vitamin D
Seasonality
Diet
Sustainability
Ruminant livestock production is associated with high methane emissions and significant land use.
Storage
Refrigerate
3–5 days
Keep in original packaging or airtight container
Freeze
6–12 months
Wrap tightly to prevent freezer burn
Flavour
Harmonized from 2 validated sources
Claim citations
6