Meat & Poultry · per 100g
A hardworking, marbled cut that yields a rich, succulent texture when slow-cooked, lamb shoulder provides a dense concentration of bioavailable proteins and essential lipids.
Fat, Pantothenic acid
Pantothenic acid, Niacin
Chromium
Zinc, Vitamin B6
Nutritional summary
Interesting fact
Historically, the shoulder was considered a 'secondary' cut compared to the leg, but its higher fat content and connective tissue make it more chemically complex and flavorful during long braising processes.
Standout nutrients
Chromium
Zinc
Niacin
Choline
Seasonality
Diet
Sustainability
Ruminant livestock production is associated with significant greenhouse gas emissions and land use.
Storage
Refrigerate
3–5 days
Keep in the coldest part of the fridge in original packaging.
Freeze
6–12 months
Wrap tightly to prevent freezer burn.
Flavour
Harmonized from 2 validated sources
Claim citations
6