Lamb, New Zealand, imported, hind-shank, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
New Zealand lamb hind-shank, braised to tender perfection, is a rich, deeply savory cut with a melt-in-your-mouth texture from slow cooking. Its lean profile packs a substantial 32.5g of protein per 100g, making it a powerhouse for muscle maintenance without excess carbohydrates. The braising process transforms the tough connective tissue into a luxurious, gelatinous sauce that clings to every fiber.
Calorie split: 66% protein · 0% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore it for the deep, umami-rich flavor that develops through slow braising, where the meat becomes so tender it falls off the bone. It's a cultural staple in New Zealand and Australian cuisine, often served with creamy mashed potatoes or roasted root vegetables for a comforting, hearty meal.
⚠️ Watch-outs & how to enjoy it better
The high protein content can be hard on kidneys for those with pre-existing renal issues, and the braising liquid often contains significant sodium. To mitigate this, use low-sodium broth, limit portion sizes to 100-150g, and pair with potassium-rich vegetables like spinach or sweet potatoes to balance electrolytes.
Key benefits
- High-quality complete protein source
- Rich in iron and zinc for immune support
- Zero carbohydrates, suitable for low-carb diets
- Contains B vitamins for energy metabolism
- Collagen-rich from slow cooking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb hind-shank contains more collagen than front shank, making it ideal for slow braising where the collagen converts to gelatin, creating a naturally thick, glossy sauce without needing flour or cornstarch.
Full nutrition (USDA data · scales with serving)
| Water | 60.9 g |
| Energy | 196 kcal |
| Energy | 821 kj |
| Protein | 32.5 g |
| Total lipid (fat) | 7.4 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 180 mg |
| Potassium, K | 258 mg |
| Sodium, Na | 72.0 mg |
| Zinc, Zn | 5.4 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 9.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.24 mg |
| Niacin | 4.5 mg |
| Pantothenic acid | 0.20 mg |
| Vitamin B-6 | 0.10 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.52 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 | 2.4 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 | 0.01 g |
| SFA 14:0 | 0.17 g |
| SFA 16:0 | 1.1 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 0.91 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.2 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 | 2.1 g |
| MUFA 18:1 c | 1.9 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 | 0.50 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:2 n-6 c,c | 0.16 g |
| PUFA 18:2 CLAs | 0.12 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 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 | 0.20 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 | 0.36 g |
| Threonine | 1.6 g |
| Isoleucine | 1.5 g |
| Leucine | 2.5 g |
| Lysine | 2.8 g |
| Methionine | 1.1 g |
| Cystine | 0.42 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.1 g |
| Valine | 1.7 g |
| Arginine | 2.2 g |
| Histidine | 0.69 g |
| Alanine | 1.6 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.4 g |
| Proline | 1.0 g |
| Serine | 1.1 g |
FAQ
Is lamb hind-shank high in fat?
At 7.37g fat per 100g, it's moderately lean for a braised cut, with most fat rendering out during cooking. The remaining fat is mostly monounsaturated, which is considered heart-healthy in moderation.
How long should I braise lamb shank?
For optimal tenderness, braise at 325°F (160°C) for 2.5 to 3 hours. The connective tissue needs time to break down into gelatin, which creates the signature silky texture and rich sauce.
Can I substitute lamb hind-shank with other cuts?
Yes, lamb shoulder or leg can work, but they have different fat content and cooking times. Hind-shank's unique collagen structure makes it ideal for braising, so adjustments to liquid and timing may be needed.
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 1.96 kcal/g · 66% 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.