Lamb, rack of, raw, lean and fat

Rack of lamb is a cut of meat from the rib section of a sheep. These figures describe raw meat with both lean tissue and fat included. Per 100g, it provides 17g of protein and 24g of fat, including 12g of saturated fat. Its energy content is 1175 kJ. It also supplies vitamins and minerals, including vitamin B12, niacin and zinc.

Protein supports the growth and repair of body tissues, while vitamin B12 contributes to normal red blood cell formation and nerve function. The fat and saturated fat content is worth noting for people monitoring their energy or saturated fat intake. Removing visible fat changes the composition, and cooking can alter nutrient amounts per 100g through water and fat loss. Full nutrient figures are in the tables below.