Lamb Shoulder Pot Roast
Lamb Shoulder Pot Roast is a hearty, slow-cooked dish where a bone-in or boneless lamb shoulder is seared and then braised in a flavorful liquid with aromatics like onions, garlic, carrots, and herbs such as rosemary and thyme until fork-tender. It's a classic comfort food found in various forms across Mediterranean, Middle Eastern, and European cuisines, often served with the reduced braising liquid as a rich gravy. The long, slow cooking process breaks down the connective tissue in the shoulder, resulting in succulent, pull-apart meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with the fat content depending on the cut and any added cooking fats. It provides a good source of iron, zinc, and B vitamins, particularly B12. A typical serving without sides contains roughly 400-600 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 480 mg |
| Phosphorus | 250 mg |
| Selenium | 30 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (240 g) of cooked lamb and vegetables · estimated, varies by recipe
💡 What's interesting
Culturally, pot roasting is a universal technique born from the need to transform tougher, more affordable cuts of meat into tender meals. Nutritionally, the slow braising process helps to make minerals like iron more bioavailable, and the collagen from the lamb shoulder converts to gelatin, which is beneficial for gut and joint health.
