Lamb, leg, shank half, separable lean and fat, trimmed to 1/8" 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 | 6.5 MG | 41% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 23 UG | 6% | |
| Vitamin B-12 | 2.7 UG | 112% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 9 MG | 1% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 200 MG | 16% | |
| Potassium, K | 329 MG | 7% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 4.7 MG | 43% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 29.7 UG | 54% |
Nutrition Highlights
- Excellent source of protein with 26.7g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (43% DV).
- Rich source of Selenium, Se (54% of Daily Value per 100g).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (41% DV).
- Rich source of Vitamin B-12 (112% of Daily Value per 100g).
About Lamb, leg, shank half, separable lean and fat, trimmed to 1/8" 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 slow-cooked. It's a nutrient-dense protein source, providing a substantial amount of high-quality protein per serving, which is essential for muscle maintenance and repair. The fat content is moderate, with most of it being saturated, so portion control can be beneficial for those monitoring their fat intake. It also contains important micronutrients such as iron, zinc, and B vitamins, particularly B12, which supports energy metabolism and red blood cell formation.
In the kitchen, this cut is often roasted whole or braised to bring out its full flavor and achieve a melt-in-the-mouth consistency. Its robust taste pairs well with aromatic herbs like rosemary, thyme, and garlic, as well as hearty vegetables. It's a popular choice for slow-cooked dishes such as stews or braises, where the connective tissue breaks down over time, resulting in a rich, flavorful meal. Because of its higher fat content compared to leaner cuts, it's best enjoyed as part of a balanced diet that includes plenty of vegetables, whole grains, and other lean protein sources.
Compare Lamb, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
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