Lamb, shoulder, arm, separable lean and fat, trimmed to 1/8" fat, choice, roasted
Whole food · Lamb, Veal, and Game Products
This cut is the succulent, well-marbled arm portion of the lamb shoulder, roasted to a rich, deep brown. It offers a robust, savory flavor with a tender, melt-in-your-mouth texture from the rendered fat. Nutritionally, it's a powerhouse of complete protein and provides essential minerals like zinc and iron.
Calorie split: 35% protein · 0% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its incredible depth of flavor and forgiving nature; it becomes incredibly tender when slow-cooked. Its versatility shines in everything from hearty stews to elegant roasts, making it a centerpiece of many comforting and celebratory meals.
⚠️ Watch-outs & how to enjoy it better
The significant fat content can be a concern for those monitoring saturated fat intake or managing certain health conditions. To mitigate this, choose leaner portions, trim visible fat before cooking, and balance the meal with fiber-rich vegetables like roasted carrots or a fresh salad to aid digestion and satiety.
Key benefits
- Excellent source of high-quality, complete protein for muscle repair.
- Rich in essential minerals like zinc, iron, and selenium.
- Provides B vitamins, particularly B12, crucial for nerve function.
- Contains healthy monounsaturated fats when consumed in moderation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The lamb shoulder is one of the most worked muscles on the animal, which is why it's packed with connective tissue (collagen) that breaks down into rich, gelatinous goodness during slow cooking, creating a naturally thick and luscious sauce.
Full nutrition (USDA data · scales with serving)
| Water | 57.1 g |
| Energy | 267 kcal |
| Energy | 1117 kj |
| Protein | 22.9 g |
| Total lipid (fat) | 18.8 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 4.6 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 25.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.25 mg |
| Niacin | 6.6 mg |
| Pantothenic acid | 0.71 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 21.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 21.0 ug |
| Vitamin B-12 | 2.6 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.0 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.72 g |
| SFA 16:0 | 4.1 g |
| SFA 18:0 | 2.5 g |
| Fatty acids, total monounsaturated | 7.7 g |
| MUFA 16:1 | 0.55 g |
| MUFA 18:1 | 6.9 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.33 g |
| PUFA 20:4 | 0.07 g |
| Cholesterol | 91.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 0.98 g |
| Isoleucine | 1.1 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.59 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.93 g |
| Tyrosine | 0.77 g |
| Valine | 1.2 g |
| Arginine | 1.4 g |
| Histidine | 0.73 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.1 g |
| Proline | 0.96 g |
| Serine | 0.85 g |
FAQ
Is this a lean cut of meat?
No, it is not considered lean. The 'separable lean and fat' designation and the 18.75g of fat per 100g indicate it has a significant fat content, which contributes to its flavor and tenderness.
What is the best cooking method for this cut?
Slow, moist-heat cooking methods like braising, roasting, or stewing are ideal. These methods break down the tough connective tissue and fat, resulting in a tender, flavorful dish.
How does it compare nutritionally to lamb loin?
Lamb shoulder is higher in fat and calories but also richer in flavor and collagen. Lamb loin is a leaner cut with less fat but can become dry if overcooked.
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 2.67 kcal/g · 34% 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.