Lamb Shank Health Benefits and Nutrition Facts

Nutritional summary

Lamb shank is a source of essential minerals, including zinc (a mineral vital for immune function and DNA synthesis) and iron, which are found in higher concentrations in red meats compared to many poultry cuts .
The cut provides a complete profile of essential amino acids, including leucine, lysine, and valine, which are necessary for muscle protein synthesis and tissue repair .
Because it is a ruminant meat, lamb shank contains specific fatty acids like pentadecanoic acid, which is a marker of the animal's forage and milk intake .
As a traditional red meat, lamb shank is recognized for having high nutrient bioavailability, meaning the body can efficiently absorb and utilize its mineral and protein content compared to many plant-based sources .

Interesting fact

Historically considered a 'peasant cut' due to its connective tissue, the shank requires long cooking times to break down its tough collagen into silky gelatin, a process that has made it a staple of gourmet slow-cooking.

Standout nutrients

ACE

SOURCE

Chromium

ELITE

SOURCE

Zinc

GREAT

SOURCE

Niacin

GREAT

SOURCE

Choline

221

kcal per 100g

Protein16.7g

Fat16.8g

Fat breakdown

Polyunsat0.75g

Monounsat6.09g

Saturated7.41g

Trans0.81g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

Gluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Heavier footprint

Ruminant livestock production generally has a higher greenhouse gas footprint per kilogram compared to pork or poultry.

Confidencehigh

Storage

Refrigerate

3–5 days

Store in the coldest part of the fridge in original packaging.

Freeze

6–12 months

Wrap tightly to prevent freezer burn.

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

2 contributing source foods

Claim citations

Human Health Risk Assessment through Roasted Meats Consumption

[1]pmc.ncbi.nlm.nih.gov

[PDF] Composition of Foods Raw, Processed, Prepared USDA National ...

[5]www.ars.usda.govars.usda.gov

Health Implications of Beef Intramuscular Fat Consumption - PMC

[6]pmc.ncbi.nlm.nih.gov

[PDF] Composition of Foods Raw, Processed, Prepared ...

[7]www.ars.usda.govars.usda.gov

Edible Offal as a Valuable Source of Nutrients in the Diet—A Review

[8]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

40.7

Version

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