Meat
Blade
Mutton blade shoulder follows the scapula—more forgiving than leg, superb for slow roasting and pulling. It carries stronger mature sheep flavour with deep fat and spice affinity. Cook until the bone wiggles free, rest, shred or slice. Deep flavour for wraps and spiced rags with cumin, coriander, chilli, root vegetables, mint and cloves.
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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 11.3 g
- Saturated Fat 5.01 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 69.7 mg
- Sodium 58.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 59 g
- Energy 190 kcal
- Water 59 g
- Protein 22.1 g
- Fat 11.3 g
- Saturated Fat 5.01 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 63 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.78 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 422 mg
- Major Minerals 420 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.7 mg
Vitamins
vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.78 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints. Cooks treated blade of mutton as a cut with its own timing and sides.
As mutton cookery specialised, blade 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; blade of mutton took a named place in that kitchen trade.