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Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted |
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Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted (USDA#17233) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 61g |
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| Calories 217 |
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| Energy 908kj |
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| Protein 26g |
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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 9mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 200mg |
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| Potassium 329mg |
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| Sodium 65mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 29mcg |
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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 23mcg |
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| Folic acid 0mcg |
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| Folate, food 23mcg |
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| Folate, DFE 23mcg_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 4g |
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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 90mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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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 2g |
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| Glutamic acid 3g |
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| Glycine 1g |
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| Proline 1g |
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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, cooked, roasted 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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| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
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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 | Roasting Temperatures | Roasting a Rack of Lamb
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Roasting is usually done in a shallow, uncovered pan, often with the meat raised ... |
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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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Roasts for Braising
Tougher cuts of lamb that contain a large quantity of collagen
(connective tissue) ... |
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| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
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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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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb. Roasting is the most popular ... |
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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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| Use RecipeTips.com's handy video demonstration to learn the easy way to prepare roasted asparagus for all of your tasty asparagus recipes incorporating the unique flavor of roasted or baked asparagus. |
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| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| How to roast pumpkin seeds video from Recipetips.com. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video on how to roast a turkey. For more cooking tips and advice visit RecipeTips.com. |
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