Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 5.3 MG | 33% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Vitamin B-12 | 2.5 UG | 103% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 158 MG | 13% | |
| Potassium, K | 270 MG | 6% | |
| Sodium, Na | 96 MG | 4% | |
| Zinc, Zn | 5.4 MG | 49% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 7.2 UG | 13% |
Nutrition Highlights
- Good source of protein with 18.9g per 100g.
- Good source of Zinc, Zn (49% DV).
- Good source of Niacin (33% DV).
- Rich source of Vitamin B-12 (103% of Daily Value per 100g).
About Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw
This cut of meat comes from the lower leg of a young sheep, specifically the forequarter. It's a flavorful, moderately tough cut that contains both lean muscle and a layer of fat, with the fat trimmed to a moderate level. The raw meat has a rich, deep red color and a firm texture, typical of red meats from pasture-raised animals. It's a good source of high-quality protein, providing nearly 19 grams per 100-gram serving, along with essential nutrients like iron, zinc, and B vitamins, particularly B12 and niacin. The fat content is moderate at around 13 grams per 100 grams, with a mix of saturated and unsaturated fats.
In cooking, this cut is best suited for slow, moist-heat methods such as braising, stewing, or slow roasting, which help break down the connective tissue and develop deep, savory flavors. It's a popular choice for hearty dishes like lamb shank osso buco, Irish stew, or Mediterranean braises with tomatoes and herbs. Because of its richness, it pairs well with acidic ingredients like wine, vinegar, or citrus to balance the flavor. For those mindful of fat intake, trimming visible fat before cooking or skimming fat from braising liquids can help reduce overall fat content while still enjoying its robust taste and nutritional benefits.
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