Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and fat, cooked, slow roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of New Zealand lamb, rolled and slow-roasted to achieve a tender, succulent texture where the lean meat and fat meld together. The slow-roasting process renders the fat, creating a rich, deeply savory flavor with a melt-in-the-mouth quality. Nutritionally, it's a powerhouse of high-quality protein and provides essential fats, with virtually no carbohydrates.
Calorie split: 30% protein · 0% carbs · 70% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, distinctive lamb flavor that is rich but not gamey, and its incredibly tender, juicy texture when slow-roasted. It's a centerpiece cut, perfect for a comforting Sunday roast or a special occasion meal.
⚠️ Watch-outs & how to enjoy it better
The high fat content means it is calorie-dense, and individuals monitoring saturated fat intake should practice portion control. To balance a rich meal, pair it with fiber-rich, non-starchy vegetables like roasted Brussels sprouts or a leafy green salad to aid digestion and add volume.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Provides essential B vitamins like B12 and niacin
- Contains minerals such as iron, zinc, and selenium
- Source of conjugated linoleic acid (CLA), a type of healthy fat
- Naturally low in carbohydrates
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New Zealand's unique grass-fed lamb diet contributes to a distinctively milder flavor and a fat profile that is higher in beneficial omega-3 fatty acids compared to grain-fed lamb from many other countries.
Full nutrition (USDA data · scales with serving)
| Water | 56.5 g |
| Energy | 287 kcal |
| Energy | 1201 kj |
| Protein | 21.4 g |
| Total lipid (fat) | 22.3 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 0.05 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 178 mg |
| Potassium, K | 305 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 4.3 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 4.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.67 mg |
| Vitamin B-6 | 0.11 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 46.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.47 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.46 g |
| SFA 16:0 | 3.2 g |
| SFA 17:0 | 0.36 g |
| SFA 18:0 | 4.3 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.04 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.18 g |
| MUFA 16:1 c | 0.16 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 5.5 g |
| MUFA 18:1 c | 4.5 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.85 g |
| PUFA 18:2 | 0.55 g |
| PUFA 18:2 n-6 c,c | 0.23 g |
| PUFA 18:2 CLAs | 0.30 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.23 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:4 n-6 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.0 g |
| Fatty acids, total trans-monoenoic | 1.0 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.98 g |
| TFA 18:2 t,t | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.24 g |
| Threonine | 1.0 g |
| Isoleucine | 0.96 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.70 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.84 g |
| Tyrosine | 0.74 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.45 g |
| Alanine | 1.1 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.92 g |
| Proline | 0.69 g |
| Serine | 0.73 g |
FAQ
What's the best way to cook this cut?
Slow roasting is ideal. Sear the rolled shoulder first, then cook low and slow (around 300°F/150°C) for several hours until the meat is fork-tender and easily pulls apart.
Is this the same as lamb leg?
No. The shoulder (especially rolled and boneless) has more connective tissue and marbling, making it more forgiving and flavorful for slow-cooking methods than the leaner, more uniform leg.
How do I store leftovers safely?
Cool cooked lamb within two hours, then refrigerate in an airtight container for up to 3-4 days. It can be frozen for up to 3 months. Reheat gently to prevent drying out.
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 2.87 kcal/g · 30% 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: 0.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.