Lamb, New Zealand, imported, fore-shank, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
New Zealand imported lamb fore-shank is a lean, slow-cooked cut known for its rich, deep flavor and tender, fall-apart texture when braised. With a robust 33.31g of protein per 100g and zero carbohydrates, it is a powerhouse for muscle maintenance and satiety. Its distinct, slightly gamey taste is mellowed by the braising process, resulting in a savory, melt-in-your-mouth experience.
Calorie split: 64% protein · 0% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its deep, savory flavor that intensifies with slow cooking, and its ability to become incredibly tender and succulent. It's a versatile, comforting ingredient in many cultures, often the star of hearty stews and braises that bring families together.
⚠️ Watch-outs & how to enjoy it better
The fore-shank is a tough, connective tissue-rich cut that requires long, slow cooking (like braising) to become tender; it can be chewy and unpalatable if undercooked. To counteract this, ensure it is braised for at least 2-3 hours at a low temperature, and consider pairing it with a vegetable-rich side to add fiber and balance the meal.
Key benefits
- High-quality protein source (33.31g per 100g) for muscle repair and growth.
- Very low in fat (8.4g per 100g) for a red meat cut, especially when lean only.
- Zero carbohydrates and sugar, making it ideal for low-carb or ketogenic diets.
- Rich in B vitamins, particularly B12 and niacin, essential for energy metabolism.
- Provides important minerals like zinc and iron for immune function and oxygen transport.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The lamb fore-shank is the lower part of the front leg, and its high collagen content is what transforms into gelatin during braising, giving the sauce a rich, silky texture.
Full nutrition (USDA data · scales with serving)
| Water | 59.3 g |
| Energy | 209 kcal |
| Energy | 874 kj |
| Protein | 33.3 g |
| Total lipid (fat) | 8.4 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 173 mg |
| Potassium, K | 258 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 7.1 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 9.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.15 mg |
| Niacin | 4.1 mg |
| Pantothenic acid | 0.50 mg |
| Vitamin B-6 | 0.08 mg |
| Folic acid | 0.00 ug |
| Vitamin B-12 | 1.4 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 10.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.43 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.20 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.10 g |
| MUFA 16:1 c | 0.09 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.2 g |
| MUFA 18:1 c | 2.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.51 g |
| PUFA 18:2 | 0.30 g |
| PUFA 18:2 n-6 c,c | 0.16 g |
| PUFA 18:2 CLAs | 0.14 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.10 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:4 n-6 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.22 g |
| Fatty acids, total trans-monoenoic | 0.22 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.21 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 115 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.37 g |
| Threonine | 1.6 g |
| Isoleucine | 1.5 g |
| Leucine | 2.6 g |
| Lysine | 2.9 g |
| Methionine | 1.1 g |
| Cystine | 0.44 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.7 g |
| Arginine | 2.2 g |
| Histidine | 0.70 g |
| Alanine | 1.7 g |
| Glutamic acid | 4.7 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
FAQ
How do I cook lamb fore-shank to make it tender?
Braise it slowly in liquid (like broth, wine, or tomato sauce) at a low temperature (around 325°F/160°C) for 2-3 hours until the meat easily falls off the bone.
Is lamb fore-shank a lean cut?
Yes, when trimmed to separable lean only, it is relatively low in fat (8.4g per 100g) while being very high in protein.
Can I substitute lamb fore-shank with another cut?
You can use lamb leg or shoulder for similar braising results, but the fore-shank has a unique, richer flavor and gelatinous texture due to its collagen content.
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 2.09 kcal/g · 64% 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: 0.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.