Lamb, foreshank, separable lean and fat, trimmed to 1/4" fat, choice, raw

The lamb foreshank is a primal cut taken from the lower front leg of sheep, prized in many culinary traditions worldwide for its rich flavor and connective tissue content. The term "foreshank" refers specifically to the portion of the leg between the knee and shoulder, an area that experiences significant muscular activity during the animal's life. As a result, foreshank meat is rich in collagen — a structural protein that breaks down during slow cooking into gelatin, lending dishes both succulence and mouthfeel. Lamb, in general, refers to the meat from sheep typically under 14 months old, which distinguishes it from mutton (older sheep meat) that has a stronger, gamier taste and tougher texture. Lamb foreshank is often favored in Mediterranean, Middle Eastern, and South Asian cuisines, where it is traditionally braised, slow‑roasted, or stewed. Unlike more tender cuts like the loin or rack, foreshank benefits from low, moist cooking techniques. These methods transform the robust muscle fibers and connective tissues into tender, pull‑apart meat with deep savory notes, often enhanced with herbs like rosemary, garlic, and spices such as cumin, coriander, or fennel. The cut’s bone‑in nature also contributes to flavor — as the marrow renders during cooking, it enriches sauces and broths with umami. Culinary variations exist: in French cuisine, lamb shanks often appear as "Navarin d’agneau" or in Provençal braises with tomato and herbs; in Indian cooking, lamb shank pairs with yogurt and aromatic spices; while in Middle Eastern traditions, it’s slow‑cooked with lentils or served over grains. Historically, lamb consumption has been linked to pastoral cultures across Europe, North Africa, and Asia, where sheep were among the earliest domesticated livestock. In these regions, the foreshank was valued not only for its flavor but also for its nutrient density, contributing essential proteins, vitamins, and minerals to diets before modern fortification. Today, lamb foreshank remains a premium cut appreciated both by home chefs and professional kitchens for dishes that reward patience and technique with rich, savory results.

Lamb foreshank is an example of a nutrient‑dense red meat cut with a rich profile of macro and micronutrients that support multiple aspects of human health. According to USDA data per 100 g raw edible portion, lamb foreshank provides 201 kcal, 18.91 g protein, and 13.38 g total fat with 0 g carbohydrates — reflecting its status as a purely animal‑based protein source ideal for low‑carb diets. The fat content includes ~5.83 g saturated fat, ~5.49 g monounsaturated fat, and ~1.06 g polyunsaturated fat, contributing both energy and essential fatty acids necessary for cell structure and hormone synthesis. Protein in lamb foreshank is of high biological value, meaning it contains all essential amino acids in ratios favorable for human metabolism. This makes it particularly effective for muscle protein synthesis and maintenance of lean body mass compared to many plant proteins with incomplete amino acid profiles. Key amino acids present include leucine, isoleucine, and valine — branched‑chain amino acids (BCAAs) critical for muscle repair and recovery. On the micronutrient side, lamb foreshank is a robust source of vitamin B12 (2.34 µg per 100 g), which supports red blood cell formation, neurological function, and DNA synthesis. The bioavailability of B12 from meat is exceptionally high compared to plant sources, making lamb a valuable option for populations at risk of deficiency. Iron (1.67 mg) in lamb is present as heme iron — the most bioavailable form for human absorption — and plays a vital role in oxygen transport and energy metabolism. Additionally, minerals like zinc (5.22 mg) and selenium (19.9 µg) are abundant and contribute to immune function, antioxidant defenses, and thyroid health. Compared to similar red meats such as beef or pork, lamb generally provides similar levels of protein and heme iron but may offer slightly higher levels of certain B vitamins depending on the animal’s diet and rearing practices. For instance, grass‑fed lamb often has improved omega‑3 fatty acid content compared to grain‑fed livestock, reflecting the influence of grazing on fatty acid profiles. While lamb is nutrient‑rich, it also contains saturated fats and cholesterol, which should be considered within the context of overall dietary patterns. When eaten in moderation and balanced with vegetables, whole grains, and healthy fats, lamb foreshank can be part of a nutritionally robust meal plan.

Lamb foreshank and lamb meat more broadly offer several evidence‑based health benefits grounded in its nutrient composition and supported by nutritional science. First and foremost, the high‑quality protein in lamb supports muscle maintenance and repair. Protein from animal sources like lamb contains all essential amino acids, which are critical for rebuilding muscle tissue after exercise and during aging when muscle loss accelerates. This benefit is especially relevant for older adults and athletes. Secondly, lamb provides highly bioavailable heme iron, which is absorbed more efficiently than non‑heme iron from plant foods. Studies examining red meat consumption demonstrate that increasing intake of foods rich in heme iron — such as lamb — can improve iron status, as evidenced by increases in serum ferritin and hemoglobin levels in adults over intervention periods of at least 8 weeks. This effect is particularly meaningful for individuals at risk of iron‑deficiency anemia, including women of reproductive age and endurance athletes. Thirdly, lamb’s vitamin B12 content supports neurological and hematological health. Vitamin B12 is essential for nerve function, DNA synthesis, and red blood cell formation; deficiency can lead to anemia and neurological impairments. Because B12 is naturally found only in animal products, lamb is a valuable source for individuals seeking to maintain adequate levels. Lamb also contributes zinc and selenium, trace minerals that play roles in immune function, antioxidant defense, and thyroid hormone metabolism. Adequate zinc intake has been linked to improved immune response, wound healing, and DNA synthesis, while selenium is integral to antioxidant enzymes that reduce oxidative stress. Emerging nutritional science also suggests potential advantages for moderate red meat consumption — including lamb — within a balanced diet. Reviews focusing on red meat’s contribution to adult nutrition highlight that lean red meats can help meet requirements for protein and key micronutrients without significantly increasing chronic disease risk when consumed in moderation and as part of a varied dietary pattern. While more research is needed on lamb‑specific clinical outcomes, these mechanisms underscore why lamb foreshank can be a valuable component of nutrient‑rich diets.

Despite the nutritional advantages, there are contexts in which consumption of lamb …

Source: USDA FoodData Central (FDC ID: 172481)