Meat
Femur
Lamb femur is the thick leg bone left after meat is removed—excellent for stock and for marrow when split. It contributes body and a sweet lamb perfume to broths and tagines. Roast then simmer for brown stock, or use raw for lighter broth. Split bones carefully for marrow toast if butcher-prepared. Avoid hard rolling boils that cloud and bitter the liquid. One femur can underpin a pot of stew for a family.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.9 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.21 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 67.8 mg
- Sodium 60.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 59.8 g
- Energy 205 kcal
- Water 59.8 g
- Protein 22.1 g
- Fat 12.5 g
- Saturated Fat 4.9 g
- Monounsaturated Fat 5.21 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.78 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 474 mg
- Major Minerals 473 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.78 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Femur of Lamb: composition reflects this culinary part relative to the whole ingredient.
History
Shepherding cultures cracked leg bones for marrow after feast roasts.
French stock pots included lamb femurs for specialty ragout bases.
Bone-broth interest brought lamb femurs into home freezer collections.