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A cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking. The foreshanks are usually referred to as the lamb shanks, but this can be confusing because occasionally the lower end of the shank half of the rear legs are also known simply as lamb shanks.
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USDA Nutrition Facts |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 217 |
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| Protein 26g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 329mg |
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| Sodium 65mg |
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| Cholesterol 90mg |
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| Serving Size 1 oz |
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| Calories 185 |
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| Protein 18g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 267mg |
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| Sodium 58mg |
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| Cholesterol 67mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 242 |
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| Protein 26g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 319mg |
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| Sodium 67mg |
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| Cholesterol 92mg |
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Shank, Lamb term - Related Content |
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| A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to ... |
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| Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal. Since the Shank consists of a large portion of ... |
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| A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut. In addition to salads, this green can also be steamed and served as a ... |
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| Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle ... |
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| A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor. Although it is eaten much less often than beef in the U.S., lamb is the meat ... |
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Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to ... |
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| General Guidelines | Charcoal Grill | Gas Grill | Doneness | Roasting a Whole Lamb
Rotisserie cooking requires three key components: The spit assembly, a means to turn ... |
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There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, ... |
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| Thawing | Preparing a Rack of Lamb | Preparing a Crown RoastPreparing a Guard of Honor | Boning and Butterflying a Leg of Lamb | Grinding
Thawing
Lamb that has been ... |
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| Preparing lamb shanks in a slow cooker ensures that this tough, flavorful cut will be tender and succulent. Have the butcher cut shanks cross-wise into 2 inch pieces so they will fit easily into the cooker. (Whole, uncut shanks will fit a large oval cooker). Don't be alarmed by the quantity of garlic - it becomes sweet and mellow with long cooking, and is delicious squeezed out onto the meat. |
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| Lamb and white beans have a special affinity and are the basis for many Mediterranean dishes such as this simple but delicious one. |
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| This method turns the toughest cuts of lamb into fork-tender morsels in a rich-tasting sauce. |
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| This nutritious, filling and tasty soup is a meal in a bowl. Using already-cooked rice makes it quick, too. |
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| The yogurt tang in the potatoes and hint of fruity sweetness in the filling combine to provide subtle, but intriguing flavors. You can save time by microwaving the potatoes. |
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