Lamb, shoulder, blade, separable lean and fat, trimmed to 1/4" fat, choice, raw
Whole food · Lamb, Veal, and Game Products
This cut comes from the shoulder blade of the lamb, featuring a rich marbling of lean meat and fat that melts during cooking. When raw, it presents a deep red hue with creamy white fat striations, promising a robust, gamey flavor and tender, succulent texture once prepared. Nutritionally, it's a powerhouse of high-quality protein and healthy fats, providing sustained energy without any carbohydrates.
Calorie split: 26% protein · 0% carbs · 74% fat
↓ Full nutrition💚 Why it's loved
People cherish this cut for its deep, savory lamb flavor and the way its fat bastes the meat from within, creating an incredibly juicy and tender result. Its versatility shines in both slow-cooked comfort dishes and high-heat grilling, making it a beloved centerpiece in many culinary traditions.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content means it's calorie-dense, which those monitoring fat intake should note. To enjoy it healthily, practice portion control and pair it with a large portion of fiber-rich vegetables like roasted broccoli or a fresh salad to balance the meal. Opting for trimming excess visible fat before cooking can also reduce overall fat content.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Rich in B vitamins, especially B12, crucial for nerve function and red blood cell formation.
- Provides essential minerals like zinc and selenium for immune support.
- Contains conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
- Offers heme iron, which is more easily absorbed than plant-based iron.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'blade' in its name refers to the flat, blade-like bone (the scapula) that runs through this cut, which helps impart flavor during cooking and can be left in for presentation.
Full nutrition (USDA data · scales with serving)
| Water | 61.9 g |
| Energy | 259 kcal |
| Energy | 1084 kj |
| Protein | 16.6 g |
| Total lipid (fat) | 20.9 g |
| Ash | 0.89 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 160 mg |
| Potassium, K | 229 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 4.3 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 19.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.20 mg |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.67 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 19.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 19.0 ug |
| Vitamin B-12 | 2.6 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.9 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.80 g |
| SFA 16:0 | 4.5 g |
| SFA 18:0 | 2.8 g |
| Fatty acids, total monounsaturated | 8.5 g |
| MUFA 16:1 | 0.61 g |
| MUFA 18:1 | 7.7 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.36 g |
| PUFA 20:4 | 0.08 g |
| Cholesterol | 72.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 0.71 g |
| Isoleucine | 0.80 g |
| Leucine | 1.3 g |
| Lysine | 1.5 g |
| Methionine | 0.43 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.68 g |
| Tyrosine | 0.56 g |
| Valine | 0.90 g |
| Arginine | 0.99 g |
| Histidine | 0.53 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.4 g |
| Glycine | 0.81 g |
| Proline | 0.70 g |
| Serine | 0.62 g |
FAQ
Is lamb shoulder blade a tough cut?
It has connective tissue that benefits from slow, moist cooking methods like braising or roasting at low temperatures to break down collagen and become tender. It can also be grilled or pan-seared if sliced thinly against the grain.
How does lamb shoulder blade differ from leg of lamb?
Shoulder blade has more fat marbling and connective tissue, giving it a richer, more robust flavor and a softer texture when slow-cooked. Leg of lamb is generally leaner and firmer, often suited for roasting to medium-rare.
Can I freeze raw lamb shoulder blade?
Yes, it freezes well for up to 6-9 months. Wrap it tightly in freezer paper or airtight packaging to prevent freezer burn.
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 2.59 kcal/g · 26% 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: 0.27 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.