Lamb, New Zealand, imported, hind-shank, separable lean and fat, 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 | 6% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 4.4 MG | 27% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Vitamin B-12 | 1.3 UG | 55% | |
| Vitamin A, RAE | 7 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 168 MG | 13% | |
| Potassium, K | 299 MG | 6% | |
| Sodium, Na | 76 MG | 3% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 4.3 UG | 8% |
Nutrition Highlights
- Good source of protein with 18.4g per 100g.
- Good source of Zinc, Zn (28% DV).
- Good source of Niacin (27% DV).
- Rich source of Vitamin B-12 (55% of Daily Value per 100g).
About Lamb, New Zealand, imported, hind-shank, separable lean and fat, raw
This cut of meat comes from the hind leg of young sheep, specifically the shank portion, which includes both lean muscle and a moderate amount of fat. It's a rich source of high-quality protein, offering nearly 18.5 grams per 100-gram serving, making it excellent for supporting muscle maintenance and repair. The fat content is relatively high at 12.1 grams per 100 grams, contributing to its flavor and tenderness, though this also means it's more calorie-dense than leaner cuts. It contains virtually no carbohydrates or fiber, making it a suitable option for low-carb or ketogenic diets. As an imported product, it often comes from pasture-raised animals, which can influence its nutrient profile, including levels of omega-3 fatty acids and certain micronutrients like iron and zinc.
In the kitchen, this cut is prized for slow-cooking methods that break down its connective tissue and enhance its rich, savory taste. It's commonly used in braised dishes, stews, and roasts, where long, gentle heat transforms it into a melt-in-the-mouth texture. Popular preparations include Mediterranean-style braises with herbs and wine, hearty Irish stews, or slow-cooked curries. Because of its fat content, it benefits from cooking techniques that render out some of the fat while concentrating flavor. It pairs well with robust seasonings like garlic, rosemary, and thyme, and is often served with root vegetables or grains to create a balanced, satisfying meal.
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