Lamb, shoulder, whole (arm and blade), separable lean only, trimmed to 1/4" fat, choice, cooked, broiled

Lamb shoulder refers to the cut from the front leg and upper part of the lamb's forequarter. Traditionally, lamb is the meat from sheep under 14 months old, prized for its tenderness and mild flavor relative to older sheep meat known as mutton. The shoulder primal consists of the arm and blade sections, representing a muscular region with connective tissue that benefits from slow, moist cooking or, as in this case, broiling for flavorful, lean meat. Culinary cultures across the Mediterranean, Middle Eastern, and North African regions historically utilize lamb shoulder in iconic dishes like Greek roast lamb, Moroccan tagines, and Turkish kebabs. This cut’s nutritional composition reflects the animal’s physiology: high complete protein content, essential for tissue repair and immune function, and cooked lamb shoulder reports about 27 g of protein per 100 g serving. Lamb’s “red” color comes from myoglobin, a heme‑containing protein responsible for oxygen transport in muscle tissue. In younger lamb, higher grass intake can enrich fatty acid profiles, increasing beneficial omega‑3 concentrations compared with grain‑fed animals, although total levels are lower than in fatty fish. Varieties of lamb shoulder depend on butchering standards and fat trim levels. “Separable lean only, trimmed to 1/4" fat” indicates most visible fat has been removed, leaving lean muscle with modest intramuscular fat that supports flavor development. This differs from “separable lean and fat” where more external fat remains. Cooking methods—broiling, roasting, braising—differently impact texture and nutrient retention, with broiling concentrating flavor and reducing fat content through dripping. Ground lamb shoulder is also common in burgers and meatballs, while bone‑in shoulder cuts are often slow‑braised for stews. Historically, lamb has been central to religious and cultural meals; Easter roast lamb in European traditions, Eid al‑Adha sacrifices in Islamic culture, and New Zealand’s prevalence of lamb reflect geographic and cultural importance. While not as ubiquitously consumed as chicken or pork in the United States, lamb shoulder occupies a niche for festive meals and robust, savory dishes. Its lean yet flavorful profile makes it both a culinary favorite and a nutrient‑dense protein source compared with other red meats.

The nutrient profile of broiled lamb shoulder reveals a high protein and micronutrient density. Protein at ~27.1 g per 100 g delivers all essential amino acids, with particularly high amounts of leucine, lysine, and valine which are critical for muscle protein synthesis, immune cells, and neurotransmitter precursors. The USDA values show that this cut supplies minimal carbohydrates (<1 g), making it appropriate for low‑carb and ketogenic diets. Fat content (~10.5 g per 100 g) includes saturated (3.9 g), monounsaturated (~4.2 g), and polyunsaturated (~0.94 g) fatty acids, contributing to both energy and the bioavailability of fat‑soluble vitamins. Micronutrients feature prominently. Vitamin B12 (~3.11 µg) exceeds half the adult daily requirement in a 100 g serving, critical for red blood cell formation and nerve function. Selenium (~31.3 µg) supports antioxidant defenses and thyroid hormone metabolism. Zinc (~6.6 mg) is essential for immune function and wound healing, while iron (~2.19 mg) contributes to oxygen transport—heme iron from lamb is better absorbed than non‑heme iron from plants. Phosphorus (~217 mg) and potassium (~324 mg) support bone health, cellular energy transfer, and fluid balance. Lamb also contributes modest amounts of B vitamins (riboflavin, niacin, pantothenic acid) which participate in energy metabolism. Compared with similar proteins like beef or pork cuts, lean broiled lamb shoulder often contains slightly higher levels of certain B vitamins and unique fatty acid profiles, including small amounts of conjugated linoleic acid (CLA), a fatty acid studied for potential metabolic effects. Compared with chicken, lamb offers more iron and zinc per serving, though lean white meat generally has lower saturated fat content. Compared with plant proteins, lamb supplies complete protein with high biological value and bioavailable iron but lacks fiber and carbohydrates. Cooking method influences nutrient retention: broiling at high heat preserves protein while allowing fat to render away, which can slightly lower caloric density relative to roasting with added fats. However, extended high‑heat cooking can reduce heat‑sensitive nutrients like some B vitamins. Overall, lamb shoulder’s nutrient mix supports metabolic health, muscle maintenance, and micronutrient sufficiency, especially in diets at risk for iron or B12 deficits.

Source: USDA FoodData Central (FDC ID: 172498)