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Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, raw |
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Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, raw (USDA#17232) |
| Serving Size 1 oz |
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| Water 68g |
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| Calories 185 |
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| Energy 774kj |
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| Protein 18g |
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| Total Fat 11g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 7mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 182mg |
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| Potassium 267mg |
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| Sodium 58mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 21mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 21mcg |
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| Folic acid 0mcg |
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| Folate, food 21mcg |
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| Folate, DFE 21mcg_DFE |
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| Vitamin B-12 2mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 4g |
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| 10:0 2g |
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| 12:0 5g |
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| 14:0 0g |
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| 16:0 2g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 4g |
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| 20:1 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 5g |
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| Cholesterol 67mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, raw usda nutrition - Related Content |
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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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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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| 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, ... |
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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 ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
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| The ham must contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 grams of cholesterol per 100 grams and per Reference Amount Customarily ... |
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