Lamb, New Zealand, imported, fore-shank, separable lean and fat, 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 | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 3.8 MG | 24% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Vitamin B-12 | 1.3 UG | 53% | |
| Vitamin A, RAE | 8 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 165 MG | 13% | |
| Potassium, K | 250 MG | 5% | |
| Sodium, Na | 74 MG | 3% | |
| Zinc, Zn | 6.5 MG | 59% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 9.1 UG | 17% |
Nutrition Highlights
- Excellent source of protein with 30.4g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (59% of Daily Value per 100g).
- Good source of Niacin (24% DV).
- Rich source of Vitamin B-12 (53% of Daily Value per 100g).
About Lamb, New Zealand, imported, fore-shank, separable lean and fat, cooked, braised
This cut of meat comes from the foreleg of young sheep, specifically the front shank portion. When braised, it develops a rich, tender texture as the connective tissues break down during slow cooking. The meat retains both lean muscle and fat, contributing to its flavor profile and nutritional composition. New Zealand lamb is known for its quality, often raised on pasture which can influence the nutrient content of the meat.
This protein source offers an impressive 30.4 grams of protein per 100-gram serving, making it excellent for muscle maintenance and repair. The fat content of 15 grams per serving includes both saturated and unsaturated fats, with no carbohydrates present. While it's a good source of complete protein containing all essential amino acids, those monitoring fat intake should be aware of the higher fat content compared to leaner cuts. The braising method of preparation helps retain moisture and nutrients while creating a tender final product.
This versatile cut shines in slow-cooked dishes like stews, braises, and soups where the meat becomes fall-apart tender. It's commonly used in Mediterranean and Middle Eastern cuisines, often paired with herbs like rosemary, thyme, and garlic. The bone-in nature of this cut makes it ideal for creating rich, flavorful broths and stocks. When incorporated into a balanced diet, it provides substantial protein while contributing to daily iron and zinc intake, though portion control is advisable given the fat content.
Compare Lamb, New Zealand, imported, fore-shank, separable lean and fat, cooked, braised
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