Lamb, Australian, imported, fresh, shoulder, blade, separable lean and fat, trimmed to 1/8" fat, raw
Whole food · Lamb, Veal, and Game Products
This is a cut of Australian lamb shoulder, specifically the blade portion, with a balanced layer of lean meat and fat trimmed to a precise 1/8 inch. It has a robust, meaty flavor with a slightly firmer texture than leg cuts, and its marbling ensures it stays juicy when cooked properly. Nutritionally, it's a powerhouse of high-quality protein and provides a significant source of energy from its fat content.
Calorie split: 26% protein · 0% carbs · 74% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor that defines classic lamb dishes, and its fat marbling makes it exceptionally forgiving and flavorful in slow-cooking methods. It's a cultural staple in many cuisines, symbolizing hearty, comforting meals from Sunday roasts to festive curries.
⚠️ Watch-outs & how to enjoy it better
The higher fat content (21.28g per 100g) means it is calorie-dense, which requires mindful portion control for those managing energy intake. To counteract this, pair it with a large portion of fibrous vegetables like roasted broccoli or a fresh salad to add volume and nutrients without excessive calories. The strong flavor can also be gamey for some; a marinade with acidic ingredients like lemon juice or yogurt can help mellow it.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in bioavailable heme iron and zinc.
- Provides B vitamins, especially B12 for nerve function.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'blade' in its name comes from the flat, blade-like bone (the scapula) that runs through this section of the shoulder, which is often removed in retail cuts but is key for flavor in bone-in preparations.
Full nutrition (USDA data · scales with serving)
| Water | 62.1 g |
| Energy | 262 kcal |
| Energy | 1096 kj |
| Protein | 16.5 g |
| Total lipid (fat) | 21.3 g |
| Ash | 0.76 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 150 mg |
| Potassium, K | 260 mg |
| Sodium, Na | 78.0 mg |
| Zinc, Zn | 4.4 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 6.9 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 | 10.3 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.83 g |
| SFA 15:0 | 0.13 g |
| SFA 16:0 | 4.8 g |
| SFA 17:0 | 0.31 g |
| SFA 18:0 | 4.1 g |
| SFA 20:0 | 0.04 g |
| Fatty acids, total monounsaturated | 8.6 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.39 g |
| MUFA 18:1 | 7.9 g |
| MUFA 20:1 | 0.08 g |
| Fatty acids, total polyunsaturated | 0.86 g |
| PUFA 18:2 | 0.51 g |
| PUFA 18:3 | 0.24 g |
| PUFA 20:4 | 0.08 g |
| Cholesterol | 67.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 0.70 g |
| Isoleucine | 0.80 g |
| Leucine | 1.3 g |
| Lysine | 1.5 g |
| Methionine | 0.42 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.67 g |
| Tyrosine | 0.55 g |
| Valine | 0.89 g |
| Arginine | 0.98 g |
| Histidine | 0.52 g |
| Alanine | 0.99 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.4 g |
| Glycine | 0.80 g |
| Proline | 0.69 g |
| Serine | 0.61 g |
FAQ
What's the best cooking method for this cut?
Due to its connective tissue and fat, it excels with moist-heat or slow-cooking methods like braising, stewing, or slow-roasting, which break down the tissue and render the fat, resulting in tender, flavorful meat.
Is the fat on this cut edible?
Yes, the trimmed 1/8 inch fat cap is intended to be eaten. It bastes the meat during cooking, adding significant flavor and moisture. You can consume it or trim it off after cooking if preferred.
How does it differ from lamb leg?
Lamb shoulder (like this blade cut) has more connective tissue and intramuscular fat, making it richer and better for slow cooking. Lamb leg is leaner and more uniform, making it suitable for quicker roasting or 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 2.62 kcal/g · 25% 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: 0.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.