OpenNutrition

AboutDownload
Curried Lamb Shank

Curried Lamb Shank

EverydayCooked

Curried lamb shank is a slow-cooked dish featuring the tender meat from the lower leg portion of lamb, braised in a rich curry sauce with aromatic spices. This hearty preparation method breaks down the naturally tough cut into fork-tender meat while infusing it with complex flavors from traditional curry spices such as turmeric, cumin, and coriander. The dish is particularly rich in protein and iron, with the extended cooking process rendering the fat and creating a luxurious, gelatinous sauce.

Macro Impact

A 8 oz serving contains 495 calories, 59g protein, 0g carbs, and 27g fat.

Calorie Burn

How long would it take to burn off 495 calories?
Walking3.5 mph, moderate pace
1 hour 55 min
YogaModerate effort, gentle pace
1 hour 24 min
SwimmingModerate effort, freestyle
1 hour 3 min
Biking12-14 mph, moderate effort
51 min
StairsStair climbing, moderate pace
58 min
Running5 mph (12 min/mile)
42 min

Nutrition Facts

Serving size8 oz (227 g)
Amount per serving
Calories495
% Daily Value*
Total Fat27g
35%
Saturated Fat11g
57%
Trans Fat0g
Polyunsaturated Fat5g
Monounsaturated Fat11g
Cholesterol227mg
76%
Sodium148mg
6%
Total Carbohydrate0g
0%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein59g
Vitamin D0mcg
0%
Calcium34mg
3%
Iron6mg
34%
Potassium681mg
14%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
0 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
27 / 78 g
35%
Monounsaturated
11 / 31 g
36%
Polyunsaturated
5 / 23 g
19%
Saturated
11 / 23 g
49%
Trans
0 g
Cholesterol
227 / 300 g
76%
Omega 3
0 / 5 g
5%
Omega 6
4 / 19 g
23%
Omega 9
11 g
Protein
Protein
59 / 80 g
74%
Amino Acids
Histidine
2 / 3 g
65%
Isoleucine
3 / 2 g
166%
Leucine
5 / 3 g
150%
Lysine
5 / 2 g
213%
Methionine
2 / 1 g
153%
Phenylalanine
2 / 2 g
122%
Threonine
2 / 1 g
187%
Tryptophan
1 / 0 g
193%
Valine
3 / 2 g
137%
Arginine
4 g
Cysteine
1 g
Cystine
0 g
Tyrosine
2 g
Alanine
4 g
Aspartic Acid
6 g
Glutamic Acid
8 g
Glycine
3 g
Proline
4 g
Serine
2 g
Vitamins
Thiamine, B1
0 / 1 mg
20%
Riboflavin, B2
1 / 1 mg
57%
Niacin, B3
14 / 15 mg
91%
Pantothenic Acid, B5
2 / 5 mg
36%
Pyridoxine, B6
1 / 1 mg
70%
Biotin, B7
9 / 30 mcg
30%
Cobalamin, B12
5 / 2 mcg
189%
Folate
34 / 400 mcg
9%
Vitamin A
23 / 800 mcg
3%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
1 / 15 mg
5%
Vitamin K
6 / 105 mcg
5%
Minerals
Calcium
34 / 1k mg
3%
Copper
0 / 1 mg
25%
Iron
6 / 13 mg
47%
Magnesium
45 / 370 mg
12%
Manganese
0 / 2 mg
2%
Phosphorous
341 / 700 mg
49%
Potassium
681 / 3k mg
23%
Selenium
45 / 55 mcg
83%
Sodium
148 / 2.3k mg
6%
Zinc
9 / 10 mg
96%
Chromium
5 / 30 mcg
15%
Molybdenum
11 / 45 mcg
25%
Iodine
11 / 150 mcg
8%
Chlorine
227 / 2.3k mg
10%
Other
Ethyl Alcohol
0 g
Water
136 g
Caffeine
0 mg
Choline
159 mg
Taurine
114 mg

References

Data on this page was sourced from a publicly available first-party datasource.

    Disclaimer & Important Notices

    1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

    2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

    3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

    By using this database, you acknowledge and explicitly agree to these terms.

    © 2025 Snackbar Apps LLC