Lamb fore-shank is a tender and flavorful cut, known for its rich, meaty texture and versatility in a variety of dishes. This cut, sourced from New Zealand, is raw and unseasoned, providing a perfect base for slow cooking, braising, or grilling. Below is the detailed nutritional breakdown:
| Nutrient | Value per 100g |
|---|---|
| Energy | 122 kcal |
| Protein | 22.05 g |
| Total Fat | 3.77 g |
| Saturated Fat | 1.278 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 7.0 mg |
| Iron | 1.37 mg |
| Magnesium | 20 mg |
| Phosphorus | 170.0 mg |
| Potassium | 309.0 mg |
| Sodium | 82.0 mg |
| Zinc | 4.28 mg |
| Copper | 0.086 mcg |
| Manganese | 0.009 mg |
| Selenium | 7.0 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.101 mg |
| Riboflavin (B2) | 0.103 mg |
| Niacin (B3) | 4.465 mg |
| Vitamin B6 | 0.101 mg |
| Folate | 0.0 mcg |
| Vitamin B12 | 2.21 mcg |
| Vitamin A | 3.0 mcg |
| Vitamin E | 0.18 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This product is naturally free from gluten, dairy, and common allergens. However, it is important to note that cross-contamination could occur during handling, particularly in environments where other allergens are present.
Dietary Preferences
- High in Protein: Suitable for those following high-protein diets or looking to build muscle.
- Low in Carbs: Ideal for keto or low-carb diet plans.
- No Sugar or Fiber: This cut is naturally sugar-free and fiber-free.
Cooking Advice
Lamb fore-shank is perfect for slow cooking, which allows the connective tissue to break down, resulting in a tender, melt-in-your-mouth dish. Whether braised, roasted, or cooked in stews, the rich flavor of lamb pairs wonderfully with herbs like rosemary, thyme, garlic, and a touch of citrus for balance.
Conclusion
Lamb New Zealand Imported Fore-Shank is a high-protein, nutrient-dense meat option, offering a good source of essential vitamins and minerals. It provides a satisfying and flavorful choice for a variety of cooking methods, making it a wonderful addition to any meal.