Hi Robert and thanks for the review. We trim the lamb we use to make mince to 90-95% visually lean. Lamb does have a higher incidence of fat in the leaner muscles. If you were to cook up a really lean leg steak like topside or round, with no external fat left on the steak, you would find that when you eat it cold you will have a feeling of residual fat left in your mouth. This is from lamb having more saturated fat in the muscles than beef, pork or chicken.
Hope this clarifies your question?