Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Lamb, Veal, and Game Products
This is a substantial, well-marbled cut from the lamb's upper front leg, prized for its rich, deep flavor and tender texture when cooked properly. With a high fat content of nearly 19 grams per 100g, it delivers a succulent, mouth-coating richness that is a hallmark of premium lamb. Its robust nutritional profile, centered on protein and fats with zero carbohydrates, makes it a cornerstone of hearty, low-carb and ketogenic meals.
Calorie split: 29% protein · 0% carbs · 71% fat
↓ Full nutrition💚 Why it's loved
People cherish this cut for its intense, savory lamb flavor that stands up boldly to robust spices and long cooking times. Its versatility allows it to shine in everything from slow-roasted Sunday feasts to fragrant, spice-laden stews, making it a cultural staple in many cuisines.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content may be a concern for those managing cholesterol levels or following a strict low-fat diet. To enjoy it mindfully, practice portion control (a 118g serving is typical), trim external fat before cooking if desired, and balance the meal with fiber-rich vegetables like roasted carrots or a fresh salad to aid digestion and overall dietary balance.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and repair.
- Rich in bioavailable heme iron, crucial for oxygen transport in the blood.
- Provides significant B vitamins, especially B12, for nerve function and energy metabolism.
- Contains zinc, which supports immune health and wound healing.
- High in conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'arm and blade' in its name refers to the two bones within the shoulder: the humerus (arm) and the scapula (blade), which help guide butchers in breaking down this large primal cut.
Full nutrition (USDA data · scales with serving)
| Water | 63.4 g |
| Energy | 244 kcal |
| Energy | 1021 kj |
| Protein | 17.1 g |
| Total lipid (fat) | 19.0 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 163 mg |
| Potassium, K | 237 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 4.1 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 19.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.21 mg |
| Niacin | 5.6 mg |
| Pantothenic acid | 0.68 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 |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.73 g |
| SFA 16:0 | 4.1 g |
| SFA 18:0 | 2.6 g |
| Fatty acids, total monounsaturated | 7.8 g |
| MUFA 16:1 | 0.55 g |
| MUFA 18:1 | 7.0 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 | 0.08 g |
| Cholesterol | 71.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.73 g |
| Isoleucine | 0.82 g |
| Leucine | 1.3 g |
| Lysine | 1.5 g |
| Methionine | 0.44 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.69 g |
| Tyrosine | 0.57 g |
| Valine | 0.92 g |
| Arginine | 1.0 g |
| Histidine | 0.54 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.83 g |
| Proline | 0.72 g |
| Serine | 0.64 g |
FAQ
What's the best way to cook lamb shoulder to make it tender?
Low and slow is key. Methods like braising, stewing, or slow-roasting at temperatures around 325°F (165°C) for several hours break down the connective tissue and melt the intramuscular fat, resulting in fall-apart tenderness.
Is lamb shoulder a fatty cut?
Yes, it is considered a well-marbled cut. The provided data shows 18.96g of fat per 100g, which contributes significantly to its flavor and moisture during cooking.
Can I use lamb shoulder for grilling?
It's not ideal for quick, high-heat grilling like a chop or loin, as it can be tough. However, it's excellent when marinated and grilled as kebabs (after being cut into cubes) or when slow-cooked first and then finished on a grill for char.
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 2.44 kcal/g · 28% 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.