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boneless lamb shoulder.

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Recipes with boneless lamb shoulder + Add to pantry

SERVING

CALORIES

234

PROTEIN

17.1g

CARBS

FAT

18.1g

FIBER

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories234kcal—

Protein17.1g34%

Carbohydrates0g0%

Fiber0g0%

Sugar0g0%

Total fat18.1g23%

Saturated fat7.8g39%

Cholesterol78mg26%

Water63.5g—

MINERALS

Sodium70mg3%

Potassium260mg6%

Calcium10mg1%

Iron1.7mg9%

Magnesium20mg5%

Phosphorus170mg14%

Zinc3.8mg35%

Copper0.10mg11%

Manganese0.02mg1%

Selenium20.6µg37%

VITAMINS

Vitamin A0µg0%

Vitamin C0mg0%

Vitamin D0.10µg1%

Vitamin E0.10mg1%

Vitamin K0.10µg0%

Thiamin (B1)0.10mg8%

Riboflavin (B2)0.20mg15%

Niacin (B3)5.5mg34%

Pantothenic acid (B5)0.40mg8%

Vitamin B60.20mg12%

Folate (B9)10µg3%

Vitamin B122.5µg104%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 cup150g

1 oz3.5g

1 lb0.2g

HEALTH BENEFITS

Why eat it.

✓Excellent source of high-quality protein for muscle growth and repair.
✓Rich in essential B vitamins (B12, Niacin) crucial for energy metabolism.
✓Good source of iron, vital for oxygen transport and preventing anemia.
✓Provides zinc, important for immune function and wound healing.
✓Contains selenium, an antioxidant that supports thyroid health.

COOKING TIPS

In the kitchen.

1Ideal for slow cooking methods like braising, stewing, or roasting to tenderize the meat.
2Marinating lamb shoulder can enhance flavor and help tenderize it further.
3Cook to an internal temperature of 145°F (63°C) for medium-rare, followed by a 3-minute rest.

STORAGE

Keep it fresh.

Store raw lamb shoulder in the coldest part of the refrigerator for 3-5 days.
For longer storage, freeze in airtight packaging for up to 6-9 months.
Thaw frozen lamb slowly in the refrigerator to maintain quality.

FAQ

Frequently asked questions.

Is boneless lamb shoulder healthy?

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.

How much protein and fat are in boneless lamb shoulder?

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.

Is boneless lamb shoulder keto-friendly?

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.

What is the best way to cook boneless lamb shoulder?

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.

What does boneless lamb shoulder taste like?

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.

Is boneless lamb shoulder gluten-free?

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.

How long does raw boneless lamb shoulder last in the fridge?

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.

Can I freeze boneless lamb shoulder?

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.

How do I know if boneless lamb shoulder has gone bad?

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.

Should I trim the fat off the lamb shoulder before cooking?

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.

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