Lamb, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Braised lamb foreshank is a rich, deeply savory cut where slow cooking transforms tough connective tissue into unctuous, fall-off-the-bone tenderness. The meat is intensely beefy yet slightly sweet, with a gelatinous texture from the rendered collagen and a thin, flavorful layer of fat. It is a protein powerhouse, offering over 28 grams of high-quality protein per 100 grams with zero carbohydrates.
Calorie split: 48% protein · 0% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People love it for its profound, comforting flavor and the luxurious, melt-in-your-mouth texture that only slow braising can achieve. It's a centerpiece dish that feels rustic yet elegant, deeply satisfying on a cold day and perfect for sharing.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high saturated fat content, which may be a consideration for those managing cholesterol levels. To mitigate this, trim visible fat before cooking, choose a leaner cut like the leg, and pair it with fiber-rich vegetables like roasted carrots or a leafy green salad to balance the meal. Those watching sodium should use low-sodium broth and limit added salt during braising.
Key benefits
- Excellent source of complete protein for muscle repair and satiety
- Rich in heme iron, which is highly bioavailable and supports oxygen transport
- Provides B vitamins like B12 and niacin for energy metabolism
- Contains zinc and selenium, important for immune function
- Naturally zero-carb, making it suitable for ketogenic and low-carb diets
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The foreshank is the lower part of the front leg, and its high collagen content is what makes it ideal for braising; the collagen breaks down into gelatin, which gives the braising liquid a silky, rich body and helps keep the meat incredibly moist.
Full nutrition (USDA data · scales with serving)
| Water | 56.8 g |
| Energy | 243 kcal |
| Energy | 1017 kj |
| Protein | 28.4 g |
| Total lipid (fat) | 13.5 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 166 mg |
| Potassium, K | 257 mg |
| Sodium, Na | 72.0 mg |
| Zinc, Zn | 7.7 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 30.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.19 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 17.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 17.0 ug |
| Vitamin B-12 | 2.3 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.6 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.52 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 1.8 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 16:1 | 0.39 g |
| MUFA 18:1 | 5.2 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.97 g |
| PUFA 18:2 | 0.73 g |
| PUFA 18:3 | 0.19 g |
| PUFA 20:4 | 0.05 g |
| Cholesterol | 106 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.2 g |
| Isoleucine | 1.4 g |
| Leucine | 2.2 g |
| Lysine | 2.5 g |
| Methionine | 0.73 g |
| Cystine | 0.34 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.95 g |
| Valine | 1.5 g |
| Arginine | 1.7 g |
| Histidine | 0.90 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
FAQ
What's the difference between a lamb foreshank and a hindshank?
The foreshank (front leg) is generally leaner and more uniform in shape, while the hindshank (back leg) is larger and can have a bit more fat and connective tissue. Both are excellent for braising, but the foreshank is often preferred for its slightly more tender result.
How do I prevent the lamb from becoming tough?
The key is low and slow cooking. Braise at a low temperature (around 325°F/160°C) for 2-3 hours, or until the meat is fork-tender and easily pulls away from the bone. Using a flavorful liquid like broth, wine, or tomato sauce helps keep it moist.
Is lamb foreshank a good cut for grilling?
No, lamb foreshank is not suitable for grilling. Its high collagen and connective tissue require long, moist cooking methods like braising or stewing to break down and become tender. Grilling would result in a tough, chewy piece of meat.
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 2.43 kcal/g · 47% 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: 0.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.