Lamb Shoulder Nutrition Benefits and Facts

Nutritional summary

Lamb shoulder is a source of essential nutrients including high-quality protein, carnitine (a compound involved in energy metabolism), and taurine .
Dietary guidelines generally categorize lamb as a red meat and recommend moderate intake due to its association with saturated fat and potential long-term health risks .
The fatty acid profile of lamb can vary significantly based on the animal's diet; for instance, grazing on pasture can increase the levels of omega-3 fatty acids and antioxidants like vitamins A and E compared to grain-fed systems .
Early research suggests that lean cuts of lamb, such as the shoulder and leg, may have a similar impact on blood lipid levels (cholesterol and fats) as lean white meats like chicken when incorporated into a balanced diet .

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

ACE

SOURCE

Chromium

ELITE

SOURCE

Zinc

GREAT

SOURCE

Niacin

GREAT

SOURCE

Choline

221

kcal per 100g

Protein16.7g

Fat16.8g

Fat breakdown

Polyunsat0.75g

Monounsat6.09g

Saturated7.41g

Trans0.81g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

Gluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Heavier footprint

Ruminant livestock production is associated with significant greenhouse gas emissions and land use.

Confidencehigh

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

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

2 contributing source foods

Claim citations

Consuming grass finished lamb improves blood plasma ω-3 fatty acid response among healthy consumers - PMC

[1]pmc.ncbi.nlm.nih.gov

Table 58, Evidence examining the relationship between red meat compared to white meat in adults and older adults and risk of cardiovascular diseasea - Food Sources of Saturated Fat and Risk of Cardiovascular Disease: A Systematic Review - NCBI Bookshelf

[2]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Dietary Meat Categories and Descriptions in Chronic Disease Research Are Substantively Different within and between Experimental and Observational Studies: A Systematic Review and Landscape Analysis - PMC

[4]pmc.ncbi.nlm.nih.gov

Unveiling the Nutritional Quality of Terrestrial Animal Source Foods ...

[6]pmc.ncbi.nlm.nih.gov

Global disease burden linked to diet high in red meat and colorectal cancer from 1990 to 2019 and its prediction up to 2030 - PMC

[7]pmc.ncbi.nlm.nih.gov

Health Related Values and Preferences Regarding Meat Intake: A Cross-Sectional Mixed-Methods Study - PMC

[9]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

40.7

Version

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