Calories in roasted lamb leg joint: 236 kcal

What’s in a 100 g portion

More than half of a portion is water, which is why the calories stay low. What is left is mostly protein.

13 gFat

29.7 gProtein

56.7 gWater

0.6 gMinerals and the rest

13 gFat
29.7 gProtein
56.7 gWater
0.6 gMinerals and the rest

About average for meat

Lamb leg joint is 236 kcal per 100 g. The 253 meat in this database average 241.

Lamb leg joint236

Meat average241

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0 g

Salt, per portion0.21 g

Vitamins and minerals in lamb leg joint

Four of the 22 reach the “high in” level, led by vitamin B12.

120 %

Vitamin B12

0.003 mg in a 100 g portion

38th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Niacin (vitamin B3)12.1 mg76 %

Zinc4.9 mg49 %

Phosphorus230 mg33 %

Pantothenic acid (vitamin B5)1.4 mg24 %

Vitamin B60.3 mg21 %

A source of

Only a trace

Vitamin A

None recorded

Vitamin C

Show all 22 with amounts

Vitamin B120.003 mg, 120 %

Niacin (vitamin B3)12.1 mg, 76 %

Zinc4.9 mg, 49 %

Phosphorus230 mg, 33 %

Pantothenic acid (vitamin B5)1.4 mg, 24 %

Vitamin B60.3 mg, 21 %

Potassium360 mg, 18 %

Riboflavin (vitamin B2)0.25 mg, 18 %

Iron2.2 mg, 16 %

Thiamin (vitamin B1)0.15 mg, 14 %

Vitamin D0.0006 mg, 12 %

Copper0.12 mg, 12 %

Chloride77 mg, 9.6 %

Selenium0.004 mg, 7.3 %

Magnesium27 mg, 7.2 %

Biotin0.003 mg, 6 %

Iodine0.006 mg, 4 %

Folate0.006 mg, 3 %

Calcium10 mg, 1.3 %

Vitamin E0.08 mg, 0.7 %

Manganese0.01 mg, 0.5 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What lamb leg joint doesn’t give you. And where to find it.

No recorded vitamin C or vitamin A, and only 0.7 % of the vitamin E reference intake per 100 g.

Vitamin C

0mgin lamb leg joint

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein lamb leg joint

Find it inLiver, calf, fried3152 % per 100 g

Vitamin E

0.7%in lamb leg joint, per 100 g

Find it inSunflower seeds, toasted326 % per 100 g

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0.075 mgSelenium, 136 %

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Tracked UK delivery

Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Lamb leg joint against other meat

Lamb leg joint comes second for vitamin B12 here, just behind tongue (ox, meat only, stewed).

0.004mg

0.003mg

0.002mg

0.001mg

0.0008mg

Tongue, ox, meat only, stewed+0.001 mg

Lamb, leg joint, roasted, lean and fatthis page

Corned beef, canned−0.001 mg

Sausages, pork, frozen, fried−0.002 mg

Bacon rashers, middle, raw−0.002 mg

Pork, fillet medallions, grilled, lean and fat−0.0022 mg

All values per 100 g, from the same dataset. Differences are against lamb leg joint.

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Questions about lamb leg joint

The questions people ask about lamb leg joint, answered from the dataset.

How many calories are in a portion of lamb leg joint?

A typical portion (100 g cooked) gives 236 kcal. Per 100 g the figure is 236 kcal.

Is lamb leg joint high in vitamin B12?

Yes. Lamb, leg joint, roasted, lean and fat has 0.003 mg vitamin B12 per 100 g, 120 % of the NRV, above the 30 % threshold for a “high in” claim.

How much does trimming the fat change lamb leg joint?

Trimmed of visible fat the same cut has 210 kcal, 9.6 g fat and 30.8 g protein per 100 g, against 236 kcal, 13 g fat and 29.7 g protein untrimmed.

Which vitamins and minerals does lamb leg joint have most of?

By share of the daily reference intake: vitamin B12 (0.003 mg, 120 %), niacin (12.1 mg, 76 %) and zinc (4.9 mg, 49 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-132, Lamb, leg joint, roasted, lean and fat, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of retail cuts of lamb, 1993-1994. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Merged variant: trimmed of visible fat (lean only): 210 kcal, 9.6 g fat, 3.4 g saturates, 30.8 g protein. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.