Know what’s on your plate

Lamb shoulder

Calories & nutrition facts

whole, arm and blade, separable lean and fat, trimmed to 1/4" fat, choice, raw

264

calorieskcal per 100 g

Protein17 g

Carbs0 g

Fat21 g

Percent calories

Log this food in Calori

Nutrition facts

Per 100 g% DV

Calories 264 kcal —
Protein 17 g 33%
Carbohydrate 0 g 0%
Fat 21 g 27%
Saturated fat 9.3 g 46%
Fibre 0 g 0%
Sugars 0 g —
Sodium 61 mg 3%
Cholesterol 72 mg 24%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 0 µg 0%
Vitamin C 0 mg 0%
Vitamin D 0.1 µg 1%
Vitamin E 0.22 mg 1%
Vitamin K 3.4 µg 3%
Thiamin (B1) 0.11 mg 9%
Riboflavin (B2) 0.21 mg 16%
Niacin (B3) 5.7 mg 35%
Pantothenic acid (B5) 0.68 mg 14%
Vitamin B6 0.13 mg 8%
Folate (B9) 19 µg 5%
Vitamin B12 2.5 µg 105%
Choline 69.5 mg 13%

Minerals

Calcium 16 mg 1%
Iron 1.5 mg 8%
Magnesium 21 mg 5%
Phosphorus 158 mg 13%
Potassium 230 mg 5%
Zinc 3.9 mg 36%
Copper 0.1 mg 11%
Manganese 0.02 mg 1%
Selenium 19.2 µg 35%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	264	17 g	22 g
1 × oz	113 g	298	19 g	24 g
1 × lb	453.6 g	1198	75 g	97 g
2 × oz	226 g	597	38 g	49 g
½ × oz	56.5 g	149	9.4 g	12 g
3 × oz	339 g	895	56 g	73 g
4 × oz	452 g	1193	75 g	97 g

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Questions about Lamb shoulder

How long should you cook lamb shoulder in the oven?

For a tender joint, roast it covered at 150°C for about 4–5 hours, adding a little stock or water to the tin. It is ready when a fork slides in easily; uncover it for the last 20–30 minutes to brown the outside.

Can you cook lamb shoulder in a slow cooker?

Yes. Brown the joint first, then cook it with a little stock, onion and herbs on low for 8–10 hours or on high for 4–5 hours, until it pulls apart easily.

What temperature should lamb shoulder reach?

For a whole joint, use a probe in the thickest part, away from bone: 63°C followed by a rest of at least 3 minutes is the usual minimum for medium-rare lamb. For pull-apart tenderness, slow-cook it until the meat is around 90–95°C and yields easily.

How much lamb shoulder should you serve per person?

Allow roughly 200–250 g raw boneless lamb per person, or 300–350 g if the joint is bone-in; the cooked yield is lower because it loses moisture and some fat. A 113 g portion contains 298 kcal and 19 g protein.

What can you serve with lamb shoulder?

Slow-roasted lamb shoulder works well with roast potatoes, carrots or parsnips, and mint sauce or a sharp herb dressing. Shredded leftovers are good in flatbreads with yoghurt, cucumber and salad.

How should you store cooked lamb shoulder?

Cool leftovers promptly, place them in a covered container and refrigerate within 2 hours; eat within 3–4 days. Reheat until steaming hot throughout, adding a splash of stock to keep shredded meat moist.

Can you freeze cooked lamb shoulder?

Yes. Freeze it in meal-sized portions with a little cooking liquor so it does not dry out, and use within about 2–3 months for best quality. Defrost in the fridge before reheating until steaming hot.

What is the difference between lamb shoulder and lamb leg?

Shoulder has more connective tissue and is best cooked slowly until tender; leg is leaner and suits roasting to a pinker finish. Shoulder is especially handy for pulled lamb, stews and tagines.

Source: USDA FoodData Central 172496 · per 100 g · carbohydrate per EU label, fibre excluded