Lamb, Australian, imported, fresh, leg, shank half, separable lean only, 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
Buy on AmazonVitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.2 MG | 13% | |
| Riboflavin | 0.3 MG | 25% | |
| Niacin | 5.6 MG | 35% | |
| Pantothenic acid | 0.5 MG | 11% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Vitamin B-12 | 3.0 UG | 125% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 191 MG | 15% | |
| Potassium, K | 329 MG | 7% | |
| Sodium, Na | 81 MG | 4% | |
| Zinc, Zn | 4.5 MG | 41% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 8.7 UG | 16% |
Nutrition Highlights
- Excellent source of protein with 20.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (41% DV).
- Good source of Copper, Cu (22% DV).
- Good source of Riboflavin (25% DV).
- Good source of Niacin (35% DV).
- Good source of Vitamin B-6 (24% DV).
About Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw
This lean cut of meat comes from the lower portion of the hind leg and is prized for its rich flavor and tender texture when cooked properly. With just 5.1 grams of fat per 100 grams and zero carbohydrates, it's an excellent choice for those following high-protein, low-carb diets. The meat provides a substantial 20.5 grams of protein per serving, making it particularly valuable for muscle maintenance and repair. It's also a good source of essential nutrients including iron, zinc, and B vitamins, particularly vitamin B12, which supports nerve function and red blood cell formation.
In the kitchen, this versatile cut shines in slow-cooked dishes where its connective tissue can break down into silky gelatin. It's commonly used in Mediterranean and Middle Eastern cuisines, where it's often braised with aromatic herbs like rosemary and thyme, or slow-roasted with garlic and lemon. The shank's natural marrow adds depth to stews and braises, while its bone-in structure helps retain moisture during cooking. For optimal results, many chefs recommend cooking it low and slow, whether in a traditional oven, slow cooker, or pressure cooker, to achieve that fall-off-the-bone tenderness that makes this cut so beloved.
Compare Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw
See how Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw compares to other foods:
- Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw vs Lamb, New Zealand, imported, neck chops, separable lean only, raw
- Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw vs Lamb, New Zealand, imported, rack - fully frenched, separable lean only, raw
- Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw vs Lamb, New Zealand, imported, loin chop, separable lean only, cooked, fast fried
- Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw vs Lamb, New Zealand, imported, square-cut shoulder, separable lean only, cooked, slow roasted
More in Lamb, Veal, and Game Products
Browse all foods in the Lamb, Veal, and Game Products category to compare nutrition facts and find the best options for your diet.