Lamb, Australian, imported, fresh, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a cut of raw Australian lamb shoulder, specifically the arm portion, with a balanced mix of lean meat and fat. It offers a rich, robust, and slightly gamey flavor with a tender texture that becomes succulent when slow-cooked. Nutritionally, it's a high-protein, zero-carb food, with nearly 19 grams of fat per 100 grams providing significant energy and satiety.
Calorie split: 29% protein · 0% carbs · 71% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its deep, savory flavor and versatility, as it becomes incredibly tender and flavorful when braised or slow-roasted. It's a staple in many cultures, symbolizing hearty, comforting meals and celebratory feasts.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content can be a concern for those monitoring saturated fat intake. To mitigate this, trim visible fat before cooking, use moist-heat methods like stewing to render fat, and pair with fiber-rich vegetables to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in iron and zinc, essential minerals for immune function.
- Provides B vitamins, particularly B12, crucial for nerve health.
- The fat content aids in the absorption of fat-soluble vitamins.
- A nutrient-dense food that promotes long-lasting fullness.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'separable lean and fat' refers to the fact that the meat and fat can be easily separated after cooking, unlike intramuscular marbling which is integrated within the muscle fibers.
Full nutrition (USDA data · scales with serving)
| Water | 63.8 g |
| Energy | 243 kcal |
| Energy | 1017 kj |
| Protein | 17.1 g |
| Total lipid (fat) | 18.9 g |
| Ash | 0.83 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 281 mg |
| Sodium, Na | 72.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 6.5 ug |
| Thiamin | 0.11 mg |
| Riboflavin | 0.21 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.26 mg |
| Vitamin B-12 | 2.6 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.1 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.75 g |
| SFA 15:0 | 0.12 g |
| SFA 16:0 | 4.3 g |
| SFA 17:0 | 0.29 g |
| SFA 18:0 | 3.6 g |
| Fatty acids, total monounsaturated | 7.7 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 7.1 g |
| MUFA 20:1 | 0.07 g |
| Fatty acids, total polyunsaturated | 0.78 g |
| PUFA 18:2 | 0.47 g |
| PUFA 18:3 | 0.23 g |
| PUFA 20:4 | 0.08 g |
| Cholesterol | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.73 g |
| Isoleucine | 0.82 g |
| Leucine | 1.3 g |
| Lysine | 1.5 g |
| Methionine | 0.44 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.69 g |
| Tyrosine | 0.57 g |
| Valine | 0.92 g |
| Arginine | 1.0 g |
| Histidine | 0.54 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.83 g |
| Proline | 0.71 g |
| Serine | 0.63 g |
FAQ
How should I store raw lamb shoulder?
Store it in the coldest part of your refrigerator (32-36°F or 0-2°C) and use within 1-2 days. For longer storage, freeze it in airtight packaging for up to 9 months.
What's the best cooking method for this cut?
Slow, moist-heat methods like braising, stewing, or slow-roasting are ideal, as they break down connective tissue and render the fat, resulting in tender, flavorful meat.
Is this cut suitable for grilling?
It can be grilled if sliced into thinner steaks or kebabs, but it's not the best choice for direct, high-heat grilling as a whole piece due to its fat content and connective tissue. Marinating can help tenderize it for grilling.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.43 kcal/g · 28% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.