Meat
Shoulder Chop
Mutton shoulder chops are thriftier, more collageneous chops—full of flavour, better with a little more time or a braise finish. It carries stronger mature sheep flavour with deep fat and spice affinity. Brown hard then finish gently with liquid if sinew shows. Excellent in spiced trays and country suppers.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
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 10.5 g
- Saturated Fat 5.16 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.3 mg
- Sodium 63.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 62.2 g
- Energy 204 kcal
- Water 62.2 g
- Protein 24.1 g
- Fat 10.5 g
- Saturated Fat 5.16 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.55 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 341 mg
- Major Minerals 340 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.3 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: 4.55 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
As mutton cookery specialised, shoulder chop was portioned and sold ready for the pan. Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints.
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints; shoulder chop of mutton took a named place in that kitchen trade.
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising. Cooks treated shoulder chop of mutton as a cut with its own timing and sides.