L
B
P
H
P
Hindshank
Lamb hindshank (LL1.1.2) is cut from the bottom round (LL1.1.8) or from the whole leg by cross section just above the knee.
| Energy distribution: | |
|---|---|
| Protein | 42 |
| Fat | 57 |
| Unit | Content | ▼ | ▲ | |
|---|---|---|---|---|
| Protein | g | 17.9 | 19.2 | 19.9 |
| Carbohydrates | g | 0 | ||
| Fat | g | 11.1 | 8.8 | 12.7 |
| -of which saturated fatty acid | g | 4.7 | ||
| Sodium | mg | 78 |