Slow-Cooked Lamb Shoulder
Slow-Cooked Lamb Shoulder is a hearty, tender dish where a whole shoulder of lamb is braised low and slow for several hours until it falls apart. It is typically seasoned with garlic, rosemary, thyme, and often cooked with root vegetables like carrots and onions in a flavorful broth or wine. This method of preparation is popular across many cuisines, from Mediterranean and Middle Eastern to British and American cooking.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates unless served with starchy sides. It is a rich source of iron, zinc, and B vitamins, particularly B12. A typical serving (about 3-4 ounces of meat) can range from 300 to 450 calories, depending on the cut's fat content and cooking method.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 40 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 85 mg |
| Iron | 3.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 4.8 mcg |
| Niacin (B3) | 9.5 mg |
| Phosphorus | 280 mg |
| Selenium | 38 mcg |
| Potassium | 420 mg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (225 g) · estimated, varies by recipe
💡 What's interesting
Culturally, slow-cooking tough cuts like lamb shoulder is a universal technique born from the need to make economical, flavorful meals from less tender parts of the animal. Nutritionally, the long, moist cooking process breaks down collagen into gelatin, which not only creates a luscious texture but also makes the meat's minerals more easily absorbed by the body.
