Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised
* 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 | 0.0 MG | 3% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 5.1 MG | 32% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 19 UG | 5% | |
| Vitamin B-12 | 2.3 UG | 94% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 175 MG | 14% | |
| Potassium, K | 267 MG | 6% | |
| Sodium, Na | 74 MG | 3% | |
| Zinc, Zn | 8.7 MG | 79% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 35.3 UG | 64% |
Nutrition Highlights
- Excellent source of protein with 31.0g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (79% of Daily Value per 100g).
- Rich source of Selenium, Se (64% of Daily Value per 100g).
- Good source of Niacin (32% DV).
- Rich source of Vitamin B-12 (94% of Daily Value per 100g).
About Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised
This cut of meat comes from the lower part of the lamb's leg and is known for being both flavorful and relatively lean when trimmed of excess fat. Because it's a working muscle, it contains a good amount of connective tissue, which breaks down beautifully during slow cooking methods like braising, resulting in tender, succulent meat. It's an excellent source of high-quality protein, providing all essential amino acids needed for muscle repair and maintenance. It's also rich in key micronutrients such as iron, zinc, and B vitamins—particularly vitamin B12—which support energy metabolism and red blood cell formation.
While it's lower in fat than some other cuts, it's still important to be mindful of portion sizes if you're watching your fat intake, as lamb fat is largely saturated. Cooking it with aromatic vegetables, herbs, and a flavorful liquid not only enhances its taste but also keeps it moist without needing added fats. This makes it a great choice for hearty stews, slow-cooked braises, or as a centerpiece in Mediterranean and Middle Eastern dishes. Its nutrient density and satisfying texture make it a valuable option for those looking to include red meat in a balanced, health-conscious diet.
Compare Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised
See how Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised compares to other foods:
- Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised vs Lamb, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, raw
- Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised vs Lamb, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
- Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised vs Lamb, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, raw
- Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised vs Lamb, leg, sirloin half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
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