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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb hind-shank is a nutrient-dense protein source. It provides high-quality complete protein for muscle repair, heme iron for energy, and Vitamin B12 for nerve health. While it contains moderate fat, it is rich in essential minerals like zinc.
A 100g serving of raw lamb hind-shank contains approximately 186 calories and 18.39g of protein. It is a low-carbohydrate food with only 0.73g of carbs and contains about 12.12g of fat.
Yes, lamb hind-shank is very keto-friendly. With less than 1 gram of carbohydrates and a healthy fat content of 12.12g per 100g, it fits perfectly into a high-fat, low-carb ketogenic lifestyle.
Because the hind-shank is a hard-working muscle with significant connective tissue, it is best suited for slow-cooking methods like braising or stewing. Cooking it at a low temperature in liquid for several hours breaks down the collagen, making the meat tender and succulent.
Lamb hind-shank has a deep, rich, and slightly gamey flavor that is more pronounced than leaner cuts. When slow-cooked, the marrow from the bone and the melting connective tissue create a buttery, savory sauce and very tender meat.
Raw lamb hind-shank should be kept in its original packaging in the coldest part of the fridge and used within 3 to 5 days. If you do not plan to cook it within that timeframe, it should be frozen to maintain quality.
Fresh lamb should be pinkish-red with firm white fat and a mild, metallic scent. If the meat has turned grey or greenish, feels slimy or tacky to the touch, or has a strong, sour, or off-putting odor, it has spoiled and should be discarded.
raw lamb hind-shank is a versatile ingredient found in cuisines around the world. With 186 calories per 100g and 18.39 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Lamb is naturally permissible under both Halal and Kosher dietary laws. However, for the specific cut to be certified Halal or Kosher, the animal must be slaughtered and processed according to specific religious requirements by a certified provider.
No, it is best to cook the hind-shank with the bone in. The bone adds significant flavor to the dish and contains marrow that enriches the cooking liquid, while also helping the meat stay moist during the long braising process.
Yes, lamb hind-shank is an excellent source of heme iron, which is more easily absorbed by the body than plant-based iron. This makes it a great dietary choice for supporting red blood cell formation and preventing anemia.