Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a whole Australian lamb leg, encompassing both the shank and sirloin cuts, with a natural fat cap trimmed to 1/8 inch. Raw, it presents a deep ruby-red flesh marbled with creamy white fat, promising a rich, robust, and slightly gamey flavor once cooked. Nutritionally, it is a powerhouse of protein and healthy fats, delivering 215 calories and over 18g of protein per 100g, with zero carbohydrates.
Calorie split: 35% protein · 0% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its deep, savory flavor and remarkable versatility—it can be roasted whole for a celebratory feast, braised until fall-apart tender, or grilled for a smoky char. It holds a central place in many cultures, symbolizing hospitality and shared meals from Mediterranean to Middle Eastern traditions.
⚠️ Watch-outs & how to enjoy it better
The higher fat content (15.19g per 100g) and caloric density may concern those monitoring fat intake or calorie counts. To counteract this, trim visible fat before cooking, opt for leaner cooking methods like roasting or grilling where fat can drip away, and pair it with high-fiber, non-starchy vegetables to balance the meal and slow digestion.
Key benefits
- High-quality complete protein for muscle repair and satiety.
- Rich source of iron, zinc, and B vitamins, especially B12.
- Provides healthy monounsaturated fats and conjugated linoleic acid (CLA).
- Zero carbohydrates, making it ideal for keto and low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'shank' refers to the lower part of the leg, which is incredibly tough due to its high connective tissue content, but when slow-cooked, it transforms into a meltingly tender delicacy—a classic example of how low-and-slow cooking can turn a tough cut into a prized dish.
Full nutrition (USDA data · scales with serving)
| Water | 66.3 g |
| Energy | 215 kcal |
| Energy | 900 kj |
| Protein | 18.2 g |
| Total lipid (fat) | 15.2 g |
| Ash | 0.95 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 173 mg |
| Potassium, K | 295 mg |
| Sodium, Na | 73.0 mg |
| Zinc, Zn | 3.8 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 4.2 ug |
| Thiamin | 0.14 mg |
| Riboflavin | 0.29 mg |
| Niacin | 5.0 mg |
| Pantothenic acid | 0.49 mg |
| Vitamin B-6 | 0.36 mg |
| Vitamin B-12 | 2.7 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.3 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.59 g |
| SFA 15:0 | 0.09 g |
| SFA 16:0 | 3.5 g |
| SFA 17:0 | 0.23 g |
| SFA 18:0 | 2.8 g |
| SFA 20:0 | 0.03 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 14:1 | 0.02 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 5.7 g |
| MUFA 20:1 | 0.06 g |
| Fatty acids, total polyunsaturated | 0.66 g |
| PUFA 18:2 | 0.39 g |
| PUFA 18:3 | 0.18 g |
| PUFA 20:4 | 0.07 g |
| Cholesterol | 66.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.78 g |
| Isoleucine | 0.88 g |
| Leucine | 1.4 g |
| Lysine | 1.6 g |
| Methionine | 0.47 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.74 g |
| Tyrosine | 0.61 g |
| Valine | 0.98 g |
| Arginine | 1.1 g |
| Histidine | 0.58 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.89 g |
| Proline | 0.76 g |
| Serine | 0.68 g |
FAQ
What's the difference between the shank and sirloin portions of this cut?
The shank is the lower, tougher part of the leg, rich in collagen and ideal for slow braising. The sirloin is the upper, leaner part that cooks more quickly and is excellent for roasting or grilling.
How should I store raw lamb leg?
Store it in the coldest part of your refrigerator (below 40°F/4°C) for up to 3 days. For longer storage, wrap it tightly and freeze for up to 6 months.
Is this cut suitable for grilling?
Yes, but it's best to use the leaner sirloin portion for direct grilling. The shank benefits more from slow, indirect heat or braising to break down its tough connective tissue.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.15 kcal/g · 34% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.