Meat

Shank End

Shank-end leg includes more of the lower leg—connective tissue, tapered shape, deep flavour. Better for slower roasting or pot-roasting than for flash grilling. The bone structure is classic “leg of lamb” silhouette. Cook low enough for collagen to soften; finish hot for browning. Carve what slices cleanly and shred the rest into the gravy. Ideal for cold-weather meals. Leftover bone builds stock automatically.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedButterfliedCookedFreshPreparedRoasted

Traits

FlavourfulLarge JointPortionPrep ReadyShank End

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 192

Amount per 100 g

Total Fat 11.6 g
Saturated Fat 5.13 g
Trans Fat 0.2 g
Monounsaturated Fat 4.97 g
Polyunsaturated Fat 1.03 g
Cholesterol 72.8 mg
Sodium 56.7 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.5 g
Water 63 g

Detailed nutrients

Energy 192 kcal
Water 63 g
Protein 22.5 g
Fat 11.6 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.81 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
Minerals 338 mg
- Major Minerals 337 mg
  - Calcium 50 mg
  - Sodium 56.7 mg
  - Potassium 230 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 72.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.81 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·

Minerals

Sodium: 56.68 · Potassium: 230 · Calcium: 50 · Iron: 1.5 ·

Shank End of Lamb: composition reflects this culinary part relative to the whole ingredient.

History

1200

Thrifty households preferred shank-end legs for flavour and price.

1800

Pot-roast traditions used shank-end when ovens were unreliable for pink centres.

2000

Butcher specials pushed shank-end during peak spring leg demand on centre cuts.