Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled
Whole food · Lamb, Veal, and Game Products
This is a prime cut from the lamb's upper front leg, delivering a robust, beefy flavor with a slightly firmer, more fibrous texture than the loin. When broiled to perfection, the exterior develops a savory, caramelized crust while the interior remains tender and juicy, thanks to its generous marbling. Nutritionally, it's a powerhouse of high-quality protein and provides essential fats, including conjugated linoleic acid (CLA).
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its deep, savory lamb flavor and satisfying, hearty chew that stands up bold seasonings and slow cooking. Its versatility makes it a star in everything from quick-grilled kebabs to slow-braised stews, forming the flavorful backbone of many traditional cuisines.
⚠️ Watch-outs & how to enjoy it better
Its higher fat content (nearly 20g per 100g) means it's calorie-dense, which requires portion awareness for those managing weight. The firmer texture can become tough if overcooked or not sliced against the grain. To counteract this, use a meat thermometer to avoid overcooking, and always slice thinly perpendicular to the muscle fibers to maximize tenderness.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in heme iron, which is highly bioavailable and helps prevent anemia.
- Provides zinc, crucial for immune function and wound healing.
- Contains B vitamins, especially B12, vital for nerve function and energy production.
- Offers healthy monounsaturated fats and CLA.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'arm' cut gets its name from the corresponding section of the animal's front leg, and because this muscle is used for movement, it develops a richer, more pronounced 'lamb' flavor compared to less-worked muscles.
Full nutrition (USDA data · scales with serving)
| Water | 54.7 g |
| Energy | 281 kcal |
| Energy | 1176 kj |
| Protein | 24.4 g |
| Total lipid (fat) | 19.6 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 197 mg |
| Potassium, K | 309 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 4.9 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 27.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.27 mg |
| Niacin | 7.0 mg |
| Pantothenic acid | 0.68 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Vitamin B-12 | 2.9 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.13 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.4 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.75 g |
| SFA 16:0 | 4.2 g |
| SFA 18:0 | 2.6 g |
| Fatty acids, total monounsaturated | 8.0 g |
| MUFA 16:1 | 0.57 g |
| MUFA 18:1 | 7.2 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.34 g |
| PUFA 20:4 | 0.08 g |
| Cholesterol | 96.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.0 g |
| Isoleucine | 1.2 g |
| Leucine | 1.9 g |
| Lysine | 2.2 g |
| Methionine | 0.63 g |
| Cystine | 0.29 g |
| Phenylalanine | 0.99 g |
| Tyrosine | 0.82 g |
| Valine | 1.3 g |
| Arginine | 1.5 g |
| Histidine | 0.77 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.2 g |
| Proline | 1.0 g |
| Serine | 0.91 g |
FAQ
No, it's a specific sub-primal cut from the lower portion of the shoulder (the arm). The full shoulder includes other muscles with different textures and fat distribution, often better for long, slow cooking.
No, it's a specific sub-primal cut from the lower portion of the shoulder (the arm). The full shoulder includes other muscles with different textures and fat distribution, often better for long, slow cooking.
For quick cooking (broiling, grilling), cook to medium-rare or medium (135-145°F internal temp) and slice thinly against the grain. For tougher pieces, low-and-slow methods like braising or stewing will break down the connective tissue beautifully.
For quick cooking (broiling, grilling), cook to medium-rare or medium (135-145°F internal temp) and slice thinly against the grain. For tougher pieces, low-and-slow methods like braising or stewing will break down the connective tissue beautifully.
Lamb shoulder arm is slightly leaner than a similar beef chuck cut, with a comparable protein content but often a higher proportion of heart-healthy monounsaturated fats. Both are excellent sources of iron and zinc.
Lamb shoulder arm is slightly leaner than a similar beef chuck cut, with a comparable protein content but often a higher proportion of heart-healthy monounsaturated fats. Both are excellent sources of iron and zinc.
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 2.81 kcal/g · 35% 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: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.