Meat
Shoulder
Mutton shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. It carries stronger mature sheep flavour with deep fat and spice affinity. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies with cumin, coriander, chilli, root vegetables, mint and cloves.
Track this ingredient
Cuts & parts
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 11.5 g
- Saturated Fat 5.08 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.1 mg
- Sodium 59.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 60.8 g
- Energy 193 kcal
- Water 60.8 g
- Protein 21.6 g
- Fat 11.5 g
- Saturated Fat 5.08 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 37.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.55 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 321 mg
- Major Minerals 320 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.55 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Shoulder of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; shoulder 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 of mutton as a cut with its own timing and sides.
As mutton cookery specialised, shoulder was portioned and sold ready for the pan. Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts.