Lamb, shoulder, blade, separable lean only, trimmed to 1/4" fat, choice, cooked, broiled
Whole food · Lamb, Veal, and Game Products
This is a lean, robust cut from the lamb shoulder, broiled to a deep, savory crust while the interior remains tender and juicy. It delivers a concentrated, slightly gamey lamb flavor with a satisfying, meaty chew. Nutritionally, it's a protein powerhouse with virtually no carbohydrates, making it ideal for high-protein, low-carb diets.
Calorie split: 50% protein · 0% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory lamb flavor that intensifies with broiling, creating a delicious charred exterior. It's prized for its versatility, easily taking on bold marinades and spices while remaining tender enough for quick weeknight cooking.
⚠️ Watch-outs & how to enjoy it better
The lean nature means it can dry out if overcooked, requiring careful attention to temperature. Some may find the natural gaminess of lamb strong; this can be mellowed by marinating in acidic ingredients like yogurt, lemon juice, or vinegar before cooking.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair
- Rich in bioavailable iron and zinc for immune function and energy
- Provides B vitamins, particularly B12, crucial for nerve health
- Naturally zero-carb, supporting ketogenic and low-glycemic diets
- Trimmed lean cut offers high protein with moderate fat content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'blade' in its name comes from the flat, shoulder blade bone that runs through this section of the shoulder, which can be left in for added flavor during cooking or removed for easier slicing.
Full nutrition (USDA data · scales with serving)
| Water | 62.5 g |
| Energy | 211 kcal |
| Energy | 883 kj |
| Protein | 25.5 g |
| Total lipid (fat) | 11.3 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 216 mg |
| Potassium, K | 368 mg |
| Sodium, Na | 88.0 mg |
| Zinc, Zn | 6.5 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 30.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.26 mg |
| Niacin | 6.1 mg |
| Pantothenic acid | 0.69 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 21.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 21.0 ug |
| Vitamin B-12 | 2.8 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.0 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.35 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 5.0 g |
| MUFA 16:1 | 0.34 g |
| MUFA 18:1 | 4.6 g |
| Fatty acids, total polyunsaturated | 0.74 g |
| PUFA 18:2 | 0.60 g |
| PUFA 18:3 | 0.07 g |
| PUFA 20:4 | 0.07 g |
| Cholesterol | 91.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.0 g |
| Lysine | 2.3 g |
| Methionine | 0.65 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.86 g |
| Valine | 1.4 g |
| Arginine | 1.5 g |
| Histidine | 0.81 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.7 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 0.95 g |
FAQ
How do I prevent broiled lamb shoulder from becoming tough?
Avoid overcooking; use a meat thermometer and pull it at 145°F (63°C) for medium-rare. Let it rest for 5-10 minutes before slicing against the grain to allow juices to redistribute.
What's the best way to reduce the 'gamey' taste?
Marinate the lamb for 2-4 hours in a mixture of plain yogurt, garlic, and lemon juice. The lactic acid and citrus help tenderize and mellow the strong flavor.
Is this cut suitable for slow cooking?
While it can be braised, this specific 'separable lean only' trim is best for dry-heat methods like broiling or grilling. For slow cooking, a fattier, bone-in shoulder cut is typically preferred for more flavor and moisture over long cooking times.
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 2.11 kcal/g · 48% 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.