Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, choice, 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 | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 5.5 MG | 34% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 19 UG | 5% | |
| Vitamin B-12 | 2.3 UG | 98% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 170 MG | 14% | |
| Potassium, K | 214 MG | 5% | |
| Sodium, Na | 72 MG | 3% | |
| Zinc, Zn | 5.2 MG | 47% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 19.9 UG | 36% |
Nutrition Highlights
- Good source of protein with 18.9g per 100g.
- Good source of Zinc, Zn (47% DV).
- Good source of Selenium, Se (36% DV).
- Good source of Niacin (34% DV).
- Rich source of Vitamin B-12 (98% of Daily Value per 100g).
About Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, choice, raw
This cut of meat comes from the lower part of the lamb's leg, offering a balance of lean protein and flavorful fat. With 18.9 grams of protein per 100 grams, it's an excellent source of high-quality complete protein, containing all essential amino acids needed for muscle maintenance and repair. The 13.4 grams of fat includes a mix of saturated and unsaturated fats, with the trimming to 1/8" fat helping to moderate the total fat content compared to untrimmed versions. Being carb-free and fiber-free makes it suitable for ketogenic and other low-carbohydrate dietary approaches.
In culinary applications, this cut shines when slow-cooked, as the connective tissue breaks down into rich gelatin, creating tender, fall-off-the-bone meat. It's commonly used in braises, stews, and slow-roasted dishes, often paired with aromatic vegetables, herbs like rosemary and thyme, and red wine or stock. The bone-in nature of the foreshank adds depth to broths and sauces. While the choice grade indicates good marbling for flavor, the trimmed fat makes it a more moderate option compared to higher grades. For those monitoring saturated fat intake, removing any additional surface fat before cooking can further reduce the fat content while maintaining the protein benefits.
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