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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boneless lamb shoulder is a nutrient-dense protein source rich in essential B vitamins, iron, and zinc. While it is higher in fat than leaner cuts like the leg, it provides high-quality protein necessary for muscle repair and immune support.
A 100g serving of boneless lamb shoulder contains approximately 17.1g of protein and 18.1g of fat. With 234 calories and zero carbohydrates, it is a substantial source of energy and essential amino acids.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates and a significant amount of fat. The fat content helps those on a ketogenic diet meet their daily macro requirements while providing high-quality protein.
Because it contains more connective tissue than other cuts, it is best suited for slow-cooking methods like braising, stewing, or slow-roasting. These low-and-slow methods break down the collagen, resulting in very tender, flavorful meat.
Lamb shoulder has a rich, robust, and distinctly 'lamb' flavor that is more intense than the leg. Its higher fat content makes it exceptionally juicy and savory when cooked properly.
In its raw, natural state, boneless lamb shoulder is naturally gluten-free. However, if you are buying it pre-marinated or seasoned, check the label for potential gluten-containing additives or thickeners.
Raw boneless lamb shoulder should be kept in its original packaging or an airtight container and used within 3 to 5 days. For the best quality, store it in the coldest part of your refrigerator.
boneless lamb shoulder is a versatile ingredient found in cuisines around the world. With 234 calories per 100g and 17.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 1 recipes featuring boneless lamb shoulder with step-by-step instructions.
Browse recipes →Yes, you can freeze boneless lamb shoulder for 6 to 9 months. To prevent freezer burn, wrap it tightly in plastic wrap and then place it in a heavy-duty freezer bag or use a vacuum sealer.
Spoiled lamb will typically have a sour or ammonia-like smell, a slimy or sticky texture, and may develop a greyish or greenish tint. If any of these signs are present, the meat should be discarded.
You can trim thick layers of surface fat if desired, but leaving some fat is recommended for slow cooking. The fat renders down during the long cooking process, basting the meat and providing deep flavor and moisture.