Lamb, foreshank, separable lean only, trimmed to 1/4" 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 | 5.3 MG | 33% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 22 UG | 6% | |
| Vitamin B-12 | 2.5 UG | 102% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 187 MG | 15% | |
| Potassium, K | 237 MG | 5% | |
| Sodium, Na | 79 MG | 3% | |
| Zinc, Zn | 6.0 MG | 54% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 24 UG | 44% |
Nutrition Highlights
- Excellent source of protein with 21.1g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (54% of Daily Value per 100g).
- Good source of Selenium, Se (44% DV).
- Good source of Niacin (33% DV).
- Rich source of Vitamin B-12 (102% of Daily Value per 100g).
About Lamb, foreshank, separable lean only, trimmed to 1/4" fat, choice, raw
This cut comes from the lower part of the front leg and is relatively lean when trimmed to a quarter-inch of fat. It's a solid source of high-quality protein, delivering over 21 grams per 100 grams, which supports muscle maintenance and repair. The fat content is modest at just over 3 grams, making it a leaner choice among red meats, though it still provides essential fatty acids. With zero carbohydrates and no fiber, it fits easily into low-carb or ketogenic eating patterns, though it lacks the plant-based nutrients found in higher-fiber foods.
It's commonly used in slow-cooked dishes like stews, braises, and soups, where the connective tissue breaks down into gelatin, creating a rich, hearty texture. Because it's sold raw, it's best cooked with moist heat methods to maximize tenderness and flavor. Its mild, slightly earthy taste pairs well with herbs like rosemary, thyme, and garlic, as well as root vegetables. For those watching sodium intake, it's worth noting that the natural sodium content is low, though added salt in preparation can quickly increase it. Overall, it's a nutrient-dense option that offers versatility in the kitchen and a good protein-to-fat ratio for balanced meals.
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