Lamb, shoulder, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw

Lamb shoulder refers to the upper limb cut of meat from a sheep (Ovis aries). This portion includes the shoulder joint and adjacent muscle groups, encompassing the arm and blade regions. Historically, lamb meat has been valued across cultures from the Middle East to Europe for its rich flavor and versatility in cooking. In the United States, lamb consumption is lower than beef but remains a staple in Mediterranean, Middle Eastern, and South Asian cuisines, where the shoulder is often slow‑roasted or braised for stews and ceremonial meals. Sheep raised for lamb are typically slaughtered before 14 months of age, yielding tender meat that retains a mild, slightly gamey flavor which can vary depending on feeding practices like grass‑fed versus grain‑fed rearing. The shoulder cut itself is a composite muscle with a relatively balanced distribution of lean and fat tissue, yielding deep savory richness when cooked. Unlike primal cuts such as loin or rack, which are cleaner and leaner, the shoulder’s connective tissue responds best to low‑and‑slow cooking, which breaks down collagen into flavor‑enhancing gelatin. Across global cuisines, lamb shoulder is known by various names: 'braising shoulder' in French kitchens, 'paletilla' in Mediterranean markets, and 'shank and arm' in British butchery. Because of its connective tissue content and moist texture, the shoulder cut is often preferred for hearty dishes such as Moroccan tagine, New Zealand slow‑roast shoulder with herbs, or Greek stylings with lemon and oregano. The presence of marbling — streaks of intramuscular fat — not only contributes to flavor but also enhances nutrient density. This fat is a rich source of energy, adipose‑soluble micronutrients, and flavor compounds. Over time, butchers and chefs have developed several sub‑cuts within the shoulder, including the 'arm chop' and 'blade roast'. Each has distinct culinary applications, but all share a robust flavor profile and balanced nutrition. Lamb shoulder’s long history of domestication mirrors human pastoral traditions; sheep were among the earliest animals domesticated for food, fiber, and labor. By about 9,000 years ago in the Fertile Crescent, sheep herding had expanded, imprinting lamb meat — including shoulder cuts — into human diets. Today, lamb shoulder remains a prized ingredient for those seeking nutrient‑dense, flavorful meat, with a growing emphasis on ethical, pasture‑based animal husbandry that can improve the fatty acid profile and environmental footprint of the meat.

The raw lamb shoulder (arm cut) trimmed to 1/4" fat offers a rich profile of macro and micronutrients. Per 100 g of raw meat, USDA data lists ~260 kcal, ~16.8 g protein, ~20.9 g fat, 0 g carbohydrates and ~71 mg cholesterol. This high‑energy density makes it a valuable source of calories for active individuals needing sustained energy. Its protein is complete, providing all nine essential amino acids in relatively balanced proportions — particularly leucine, lysine, and valine — which are crucial for muscle protein synthesis and tissue repair. On the micronutrient side, lamb delivers heme iron (~1.56 mg), a highly bioavailable form critical for oxygen transport and preventing iron‑deficiency anemia, and vitamin B12 (~2.44 µg), essential for nerve function and red blood cell formation. Minerals like zinc (~3.43 mg) and selenium (~19.3 µg) further support immune function and antioxidant defense systems. The fatty acid composition includes a spectrum of saturated fats, monounsaturated fats, and polyunsaturated fats. While saturated fat (~9.15 g) has historically been linked to cardiovascular risk when consumed in excess, lamb also contributes monounsaturated fatty acids (MUFA) like oleic acid associated with favorable lipid profiles. The omega‑3 and omega‑6 polyunsaturated fats in pasture‑raised lamb can offer anti‑inflammatory benefits depending on the animal’s diet. Compared with other meats, lamb shoulder tends to be richer in fat than lean cuts like lamb loin or chicken breast, but this contributes to flavor and satiety. Its amino acid profile — including arginine and glutamic acid — supports anabolic processes, making it particularly useful for people engaged in strength training or recovering from injury. Lamb’s lack of carbohydrates makes it compatible with low‑carb and ketogenic diets, though planning is needed to balance overall energy intake given its caloric density. Micronutrients like potassium (~238 mg) also support blood pressure regulation, while vitamins such as riboflavin and niacin contribute to cellular energy metabolism. In comparison to similar red meats, lamb’s unique balance of iron, B vitamins, and bioavailable protein positions it as a nutrient‑dense option, though portion size and cooking methods will influence its final nutrient delivery.

Source: USDA FoodData Central (FDC ID: 172500)