Lamb, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
* 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 | 0.3 MG | 21% | |
| Niacin | 6.6 MG | 41% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 22 UG | 6% | |
| Vitamin B-12 | 2.7 UG | 111% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 198 MG | 16% | |
| Potassium, K | 326 MG | 7% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 4.7 MG | 42% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 29.4 UG | 53% |
Nutrition Highlights
- Excellent source of protein with 26.4g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (42% DV).
- Rich source of Selenium, Se (53% of Daily Value per 100g).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (41% DV).
- Rich source of Vitamin B-12 (111% of Daily Value per 100g).
About Lamb, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
This cut of meat comes from the lower portion of the lamb's hind leg and is known for its rich flavor and tender texture when cooked properly. As a red meat, it provides a substantial amount of high-quality protein, making it an excellent choice for those looking to maintain or build muscle mass. The protein content supports various bodily functions, including tissue repair and immune system health.
While this particular cut contains a moderate amount of fat, trimming it to 1/4" helps reduce the overall fat content compared to untrimmed versions. The fat present is primarily composed of saturated and monounsaturated fats, with some beneficial omega-3 fatty acids. This meat is also a good source of essential nutrients such as iron, zinc, and B vitamins, particularly vitamin B12, which plays a crucial role in red blood cell formation and neurological function.
In culinary applications, this cut is often prepared through slow-roasting or braising methods, which help break down the connective tissue and create a tender, flavorful result. It's commonly featured in Mediterranean and Middle Eastern cuisines, where it's often seasoned with herbs like rosemary, thyme, and garlic. The meat can be served as a main dish, sliced for sandwiches, or used in stews and casseroles. When incorporating this protein source into a balanced diet, it's important to consider portion sizes and to pair it with a variety of vegetables and whole grains for a well-rounded meal.
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