Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
Whole food · Lamb, Veal, and Game Products
This is a succulent, richly marbled cut from the lamb's shoulder, slow-roasted until the exterior is deeply browned and the interior is tender enough to pull apart. The lean meat is robust and savory, while the carefully trimmed fat renders during cooking to baste the meat, creating a moist, flavorful bite with a satisfying, slightly firm texture. It's a protein powerhouse, delivering over 22 grams per 100g serving with virtually no carbohydrates.
Calorie split: 35% protein · 0% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, unmistakable lamb flavor and the melt-in-your-mouth tenderness achieved through slow roasting. It's a centerpiece of celebratory meals and Sunday roasts, prized for its ability to feed a crowd generously.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content (over 19g per 100g) means it's calorie-dense, which may be a consideration for those managing calorie intake. To balance a rich meal, pair it with a large portion of non-starchy vegetables like roasted broccoli or a fresh, acidic salad to add fiber and volume. Opting for a smaller, 3-4 ounce serving size also allows you to enjoy the flavor without overdoing it.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable and supports energy levels.
- Provides essential B vitamins, particularly B12, crucial for nerve function.
- Contains zinc, which supports immune health and wound healing.
- Offers conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'blade' portion of the shoulder contains a complex network of muscles and connective tissue, which is why it's ideal for slow, moist cooking methods that break down collagen into rich gelatin.
Full nutrition (USDA data · scales with serving)
| Water | 57.0 g |
| Energy | 269 kcal |
| Energy | 1125 kj |
| Protein | 22.7 g |
| Total lipid (fat) | 19.1 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 251 mg |
| Sodium, Na | 66.0 mg |
| Zinc, Zn | 5.4 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 26.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.24 mg |
| Niacin | 6.0 mg |
| Pantothenic acid | 0.70 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 | 0.70 g |
| SFA 16:0 | 4.1 g |
| SFA 18:0 | 2.5 g |
| Fatty acids, total monounsaturated | 7.8 g |
| MUFA 16:1 | 0.56 g |
| MUFA 18:1 | 7.0 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.32 g |
| PUFA 20:4 | 0.09 g |
| Cholesterol | 91.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 0.97 g |
| Isoleucine | 1.1 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.58 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.92 g |
| Tyrosine | 0.76 g |
| Valine | 1.2 g |
| Arginine | 1.3 g |
| Histidine | 0.72 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.1 g |
| Proline | 0.95 g |
| Serine | 0.84 g |
FAQ
What's the difference between arm and blade in a lamb shoulder?
The 'arm' is the lower, leaner portion from the front leg, while the 'blade' is the upper, more marbled section from the rib area. The blade typically has more connective tissue, making it exceptionally flavorful when cooked slowly.
How can I tell when roasted lamb shoulder is done?
For tender, pull-apart meat, use a meat thermometer. The internal temperature should reach 195-205°F (90-96°C) for the collagen to fully break down. The meat should be easily pierced with a fork.
Is this cut suitable for grilling?
Due to its size and fat content, a whole shoulder is not ideal for direct, high-heat grilling. It's best suited for roasting, braising, or slow-cooking. However, once cooked and shredded, the meat can be crisped up on a grill or in a pan.
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 2.69 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: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.