Meat
Shoulder
Lamb shoulder is a hard-working joint with enough fat and collagen to stay moist through long roasting or braising—the cut behind pulled lamb, stews, and square-cut shoulder roasts. Blade bone and complex seams make carving messier than leg; flavour is often deeper and more “lamby.” Bone-in holds moisture; diced shoulder is ideal for tagines and curries. It is prized for forgiving slow cooks and for value relative to rack or loin. Cook low until the meat yields from the bone, then pull or slice. High heat alone leaves it tough. Excellent with cumin, coriander, lemon, and slow oven heat.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.89 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.21 g
- Polyunsaturated Fat 1 g
- Cholesterol 69.7 mg
- Sodium 57.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 58.9 g
- Energy 198 kcal
- Water 58.9 g
- Protein 23.1 g
- Fat 12.5 g
- Saturated Fat 4.89 g
- Monounsaturated Fat 5.21 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.68 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 9.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 331 mg
- Major Minerals 330 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.68 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 9.4 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Shoulder of Lamb: composition reflects this culinary part relative to the whole ingredient.
History
Shoulder of lamb stews and pot roasts fed households that reserved legs for Sundays.
Diced shoulder became standard for curries and Mediterranean braises in retail packs.
Pulled lamb shoulder appeared on gastropub and festival menus as a pork-shoulder analogue.