Lamb, shoulder, blade, separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled
Whole food · Lamb, Veal, and Game Products
This is a robust, richly flavored cut from the lamb shoulder blade, broiled to render its marbling into a succulent, tender bite. With a deep, savory taste and a satisfyingly meaty texture, it offers a protein-packed, carb-free meal that's both hearty and indulgent. The 1/4-inch fat trim ensures a juicy result without excessive greasiness, making it a staple for those who appreciate the bold character of lamb.
Calorie split: 34% protein · 0% carbs · 66% fat
↓ Full nutrition💚 Why it's loved
People adore it for its intense, gamey yet sweet flavor that becomes incredibly tender when broiled, offering a luxurious mouthfeel. Its versatility makes it a star in everything from rustic stews to elegant grilled platters, deeply rooted in culinary traditions from the Middle East to the Mediterranean.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content (nearly 20g per 100g) may be a concern for those monitoring saturated fat intake or following a very low-fat diet. To mitigate this, pair it with fiber-rich vegetables like roasted broccoli or a fresh salad to balance the meal and promote satiety, and practice portion control by sticking to a standard 3-4 ounce serving. Additionally, those with specific health conditions should consult a professional.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and satiety.
- Naturally zero-carb, suitable for ketogenic and low-carb dietary patterns.
- Rich in essential nutrients like iron, zinc, and B vitamins, particularly B12.
- Provides healthy monounsaturated fats, which can support heart health when consumed in moderation.
- Broiling is a dry-heat cooking method that can help reduce overall fat content compared to frying.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The shoulder blade bone is often used in traditional butchery to determine the age of a lamb, as it contains cartilage that gradually ossifies into bone as the animal matures.
Full nutrition (USDA data · scales with serving)
| Water | 55.9 g |
| Energy | 278 kcal |
| Energy | 1163 kj |
| Protein | 23.1 g |
| Total lipid (fat) | 19.9 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 198 mg |
| Potassium, K | 336 mg |
| Sodium, Na | 82.0 mg |
| Zinc, Zn | 5.6 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 27.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.25 mg |
| Niacin | 6.4 mg |
| Pantothenic acid | 0.67 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Choline, total | 89.3 mg |
| Betaine | 11.7 mg |
| Vitamin B-12 | 2.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.15 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 4.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 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 | 2.7 g |
| Fatty acids, total monounsaturated | 8.5 g |
| MUFA 16:1 | 0.58 g |
| MUFA 18:1 | 7.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 95.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 0.99 g |
| Isoleucine | 1.1 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.59 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.94 g |
| Tyrosine | 0.78 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 | 0.97 g |
| Serine | 0.86 g |
FAQ
How does broiling affect the fat content of lamb shoulder?
Broiling uses high, direct heat which can cause some of the fat to render and drip away, potentially reducing the final fat content compared to methods like pan-frying where the meat cooks in its own fat.
Is this cut suitable for a low-carb or keto diet?
Yes, it is an excellent choice as it contains zero carbohydrates and is high in protein and fat, which are the primary macronutrients in ketogenic diets.
What is the best way to ensure tenderness when broiling this cut?
To ensure tenderness, avoid overcooking; use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare, and let the meat rest for 5-10 minutes after cooking to allow the juices to redistribute.
Can I use this cut for slow cooking or braising?
While it's excellent broiled, the shoulder blade cut is also well-suited for slow cooking methods like braising, which can break down the connective tissue and result in a very tender, flavorful dish.
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 2.78 kcal/g · 33% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.