Meat
Shank End
Shank-end mutton leg includes more connective tissue—better slow-roasted or pot-roasted until the meat yields. It carries stronger mature sheep flavour with deep fat and spice affinity. Low heat and time turn the shank gelatinous and savoury. Classic for winter stews carved at the table.
Track this ingredient
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 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.19 g
- Polyunsaturated Fat 1 g
- Cholesterol 69.3 mg
- Sodium 58.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 61.6 g
- Energy 205 kcal
- Water 61.6 g
- Protein 22.2 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 5.19 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.29 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 422 mg
- Major Minerals 421 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.29 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Shank End of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; shank end of mutton took a named place in that kitchen trade.
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising. Cooks treated shank end of mutton as a cut with its own timing and sides.
As mutton cookery specialised, shank end was portioned and sold ready for the pan. Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts.