Lamb, Australian, imported, fresh, leg, shank half, 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 | 12% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 5.1 MG | 32% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.4 MG | 22% | |
| Vitamin B-12 | 2.8 UG | 115% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 176 MG | 14% | |
| Potassium, K | 301 MG | 6% | |
| Sodium, Na | 75 MG | 3% | |
| Zinc, Zn | 4.0 MG | 37% | |
| Copper, Cu | 0.2 MG | 20% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 7.8 UG | 14% |
Nutrition Highlights
- Good source of protein with 18.6g per 100g.
- Good source of Zinc, Zn (37% DV).
- Good source of Copper, Cu (20% DV).
- Good source of Riboflavin (22% DV).
- Good source of Niacin (32% DV).
- Good source of Vitamin B-6 (22% DV).
About Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw
This cut of meat comes from the lower portion of the hind leg, known for its rich flavor and slightly tougher texture compared to loin cuts. It contains a moderate amount of fat that helps keep it moist during cooking, though trimming to 1/8" fat reduces overall fat content compared to untrimmed versions. With nearly 19 grams of protein per 100 grams, it's an excellent source of complete protein, providing all essential amino acids needed for muscle maintenance and repair. The fat content is primarily saturated fat, so portion control may be important for those monitoring saturated fat intake.
In the kitchen, this cut shines in slow-cooking applications where its connective tissues break down into tender, flavorful meat. It's commonly used in braises, stews, and roasts, often paired with Mediterranean herbs like rosemary, garlic, and thyme. The shank's marrow adds depth to sauces and broths, making it popular for dishes like osso buco or hearty winter stews. When preparing, many cooks recommend searing first to develop flavor, then cooking low and slow until the meat pulls easily from the bone. The remaining bone can be used to make nutrient-rich bone broth, extracting minerals and collagen for additional nutritional benefits.
Dietary Information
Notable micronutrients in
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