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Sheep feet

Sheep feet are collagen-rich sheep offal commonly braised, stewed, or added to broths.

Sheep feet — illustrative ingredient image

About Sheep feet

Sheep trotters are the feet and lower leg portions of sheep, usually sold with skin, connective tissue, and bones after hair removal. They are used in soups, stews, broths, and braises, rather than treated like boneless meat. Their compact, bony, irregular pieces contain varying amounts of skin and attached meat.

The pieces are slow-cooked so their connective tissue softens and contributes body to the cooking liquid. Cooked portions have a gelatinous texture around the bones and skin, while the skin becomes tender after extended cooking. Flavour and mouthfeel vary with trimming, cooking time, and how much skin or attached tissue remains.

Sheep trotters may be sold fresh, frozen, or pre-cleaned. Preparation often includes cleaning, blanching, and long simmering or pressure cooking. Before cooking they retain a compact, irregular appearance; after cooking, skin softens, tissue pulls from the bones, and the pieces become more yielding.

Ingredient type
whole food

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Where sheep feet appears

4 linked foods

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Main dishes

Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for sheep feet

Names and romanised forms to recognise on menus and labels.

English

Sheep trotters

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Sheep feet nutrition & diet

Sheep feet nutritional value

Representative benchmark: Beef, offal, not further specified

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
170kcal
Protein
16.4g
Carbs
1.0g
Fat
11.2g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Use cleaned sheep feet in the cooked form actually served, because simmering extracts gelatinous material into broth while bones and discarded tissues are not normally eaten. Record whether skin, connective tissue, broth, salt, or added vegetables remain in the portion.

Compare the right form: Reference should match cleaned sheep feet, cooked with edible skin and connective tissue, or the strained broth made from them.

Diet considerations

Sheep feet are animal-derived. They can suit a meat-based dish, but broth, stew, or braising preparations may add salt, cereals, legumes, dairy, or other meats. Distinguish whole cooked feet from strained stock, and account for whether skin and connective tissue are eaten.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically incompatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically incompatible
The profile identifies land-animal meat or a derivative, which is excluded by this pescatarian definition.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Pacific Nutrient Database 2020 — 01.1.2.4.0_95 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .