Know what’s on your plate
Lamb foreshank
Calories & nutrition facts
canadian, lean, raw
Nutrition facts
Per 100 g% DV- Calories 111 kcal —
- Protein 22 g 45%
- Carbohydrate 0 g 0%
- Fat 2.4 g 3%
- Saturated fat 0.9 g 4%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 94.6 mg 4%
- Cholesterol 69.4 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2.6 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.24 mg 2%
- Thiamin (B1) 0.08 mg 6%
- Riboflavin (B2) 0.53 mg 41%
- Niacin (B3) 6.3 mg 39%
- Pantothenic acid (B5) 0.71 mg 14%
- Vitamin B6 0.31 mg 18%
- Folate (B9) 71 µg 18%
- Vitamin B12 3.3 µg 138%
Minerals
- Calcium 8.8 mg 1%
- Iron 1.3 mg 7%
- Magnesium 25 mg 6%
- Phosphorus 187 mg 15%
- Potassium 330 mg 7%
- Zinc 6 mg 54%
- Copper 0.11 mg 12%
- Manganese 0.02 mg 1%
- Selenium 24 µg 44%
Similar foods
- New Zealand lamb foreshanknew zealand, foreshank, lean, raw122 kcal / 100 g
- New Zealand frozen lamb foreshanknew zealand, frozen, foreshank, separable lean and fat, 3mm (1/8) trim, raw223 kcal / 100 g
- Australian lamb foreshankimported, fresh, separable lean only, trimmed to 1/8" fat, raw123 kcal / 100 g
- Lamb legaustralian, imported, fresh, trotter off, bone-in, separable lean only, trimmed to 1/8" fat, raw131 kcal / 100 g
- Lamb fore-shanknew zealand, imported, separable lean only, raw122 kcal / 100 g
- Sheep foreshankraw153 kcal / 100 g
- Veal shoulder shanklean and fat, raw132 kcal / 100 g
- Canadian lamb ribcanadian, rib, lean, raw129 kcal / 100 g
- Canadian whole lamb shouldercanadian, shoulder, whole, lean, raw118 kcal / 100 g
- Veal shankfore and hind, separable lean and fat, raw113 kcal / 100 g
Questions about Lamb foreshank
How do you cook lamb foreshank so it turns tender?
Brown the shanks, then cover them about halfway with stock or wine and cook in a lidded casserole at 160 °C for 2½–3 hours. They are ready when the meat pulls easily from the bone; uncover for the last 20 minutes if you want the sauce to reduce.
Can you cook lamb foreshank in a slow cooker?
Yes. Brown it first for a deeper flavour, then add it with aromatics and enough stock to come partway up the shanks. Cook on low for 7–8 hours, until the meat is very tender.
What dishes are made with lamb foreshank?
It is well suited to slow-braised lamb shanks, including Moroccan-style tagine with spices and dried fruit, or a simple stew with onions, carrots and herbs. Serve it with couscous, mash or crusty bread to catch the cooking juices.
How do you choose lamb foreshank at the butcher’s?
Look for a meaty, evenly cut shank with a fresh smell and no dry or discoloured patches. Foreshanks are smaller than hind shanks and can be less meaty, so allow one per person if serving them as the main course.
How long does cooked lamb foreshank keep in the fridge?
Cool it promptly, put it in a covered container and refrigerate within 2 hours of cooking. Eat within 3–4 days, reheating until steaming hot throughout; store the meat with its sauce to help keep it moist.
Can you freeze lamb foreshank after cooking?
Yes. Remove the meat from the bone if space is tight, pack it with some of its sauce in a sealed freezer-safe container, and freeze for up to 3 months for best quality. Defrost in the fridge before reheating thoroughly.
Can you use lamb leg instead of lamb foreshank?
You can, but lamb leg is leaner and usually cooks faster, so it is less forgiving in a long braise. Check it earlier and stop cooking when tender; lamb foreshank’s connective tissue suits slow, moist cooking.
Is lamb foreshank a source of zinc?
Yes. Lamb foreshank is high in zinc, with 6 mg per 100 g.
Source: Canadian Nutrient File 3428 · per 100 g · carbohydrate per EU label, fibre excluded
