Every lamb product broken down by portion, with cuts and cooking methods compared against NHS daily reference intakes.
Lamb carries more fat than most cuts of beef or pork, and a higher proportion of it saturated. The cut and the trimming decide how much reaches the plate.
Leg and loin are the leanest cuts. Shoulder, breast and chops carry substantially more fat, much of it visible and removable.
Trimming visible fat before cooking makes a meaningful difference that the raw label figure does not reflect.
Roasting on a rack allows fat to drain. Slow-cooked shoulder dishes retain more of it in the sauce.
Lamb mince is generally fattier than beef mince at the equivalent grade, which is worth accounting for in recipes that substitute one for the other.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
