Know what’s on your plate
Lamb foreshank
Calories & nutrition facts
separable lean only, trimmed to 1/4" fat, choice, raw
Nutrition facts
Per 100 g% DV- Calories 120 kcal —
- Protein 21 g 42%
- Carbohydrate 0 g 0%
- Fat 3.3 g 4%
- Saturated fat 1.2 g 6%
- Fibre 0 g 0%
- Sodium 79 mg 3%
- Cholesterol 69 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.24 mg 2%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 5.3 mg 33%
- Pantothenic acid (B5) 0.71 mg 14%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 22 µg 6%
- Vitamin B12 2.5 µg 102%
Minerals
- Calcium 9 mg 1%
- Iron 1.8 mg 10%
- Magnesium 25 mg 6%
- Phosphorus 187 mg 15%
- Potassium 237 mg 5%
- Zinc 6 mg 54%
- Copper 0.11 mg 12%
- Manganese 0.02 mg 1%
- Selenium 24 µg 44%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 120 | 21 g | 0 g | 3.3 g |
| 1 × oz | 28.4 g | 34 | 6 g | 0 g | 0.9 g |
| 1 × lb | 453.6 g | 544 | 96 g | 0 g | 15 g |
| 2 × oz | 56.7 g | 68 | 12 g | 0 g | 1.9 g |
| ½ × oz | 14.2 g | 17 | 3 g | 0 g | 0.5 g |
| 3 × oz | 85.1 g | 102 | 18 g | 0 g | 2.8 g |
| 4 × oz | 113.4 g | 136 | 24 g | 0 g | 3.7 g |
Similar foods
- Australian lamb foreshankimported, fresh, separable lean only, trimmed to 1/8" fat, raw123 kcal / 100 g
- New Zealand lamb foreshanknew zealand, foreshank, lean and fat, 6mm (1/4) trim, raw183 kcal / 100 g
- New Zealand frozen lamb foreshanknew zealand, frozen, foreshank, separable lean and fat, 3mm (1/8) trim, raw223 kcal / 100 g
- Lamb fore-shanknew zealand, imported, separable lean only, raw122 kcal / 100 g
- Lamb shank half legseparable lean only, trimmed to 1/4" fat, choice, raw125 kcal / 100 g
- Sheep foreshankraw153 kcal / 100 g
- Veal shankfore and hind, separable lean only, raw108 kcal / 100 g
- Australian fore veal shankbone-in, separable lean only, raw123 kcal / 100 g
- Square-cut shoulder lambnew zealand, imported, separable lean only, raw154 kcal / 100 g
- Veal shoulder shanklean and fat, raw132 kcal / 100 g
Questions about Lamb foreshank
What is a lamb foreshank?
It is the lower part of a lamb’s front leg, a hard-working cut with plenty of connective tissue around the bone. That makes it better suited to slow, moist cooking than quick frying.
How do you cook lamb foreshank so it becomes tender?
Brown it well, then braise it covered with stock or wine and aromatics at 150°C for about 2½–3 hours, until the meat pulls easily from the bone. Keep the liquid at a gentle simmer rather than a rolling boil.
Can you cook lamb foreshank in a slow cooker?
Yes. Brown the shanks first for a deeper flavour, then cook them with a little stock, onion and herbs on low for 7–8 hours, or until fork-tender. Avoid covering them completely with liquid; the meat releases juices as it cooks.
What dishes are made with lamb foreshank?
It is commonly braised whole and served with its cooking juices, or used in slow-cooked stews with beans, root vegetables or tomatoes. Rosemary, garlic, thyme and red wine all pair well with its rich flavour.
How should you store raw lamb foreshank?
Keep it covered in the fridge and cook it within a few days of purchase; for longer storage, freeze it tightly wrapped. Thaw it in the fridge, not on the worktop, and use it soon after thawing.
Can you use lamb foreshank instead of lamb hind-shank?
Yes; both benefit from slow braising, though foreshank is from the front leg and is often smaller. Lamb hind-shank has 120 kcal per 100 g, compared with 120 kcal per 100 g for lamb foreshank.
How much protein does lamb foreshank provide?
A 100 g portion contains 21 g of protein. It is also high in zinc, providing 6 mg per 100 g.
What is the difference between lamb foreshank and lamb shoulder?
Foreshank is the lower front leg, usually sold bone-in and best cooked slowly until tender. Lamb shoulder comes from higher up the forequarter and is commonly sold as a joint or diced for stews.
Source: USDA FoodData Central 172483 · per 100 g · carbohydrate per EU label, fibre excluded
