Lamb, shoulder, arm, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 6.3 MG | 40% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 25 UG | 6% | |
| Vitamin B-12 | 2.6 UG | 109% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 2.2 MG | 12% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 202 MG | 16% | |
| Potassium, K | 277 MG | 6% | |
| Sodium, Na | 67 MG | 3% | |
| Zinc, Zn | 5.3 MG | 48% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 29.1 UG | 53% |
Nutrition Highlights
- Excellent source of protein with 25.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (48% DV).
- Rich source of Selenium, Se (53% of Daily Value per 100g).
- Good source of Riboflavin (21% DV).
- Good source of Niacin (40% DV).
- Rich source of Vitamin B-12 (109% of Daily Value per 100g).
About Lamb, shoulder, arm, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
This cut of lamb comes from the shoulder and arm area of the animal, offering a balance of flavor and tenderness when roasted. With 25.5 grams of protein per 100 grams, it's an excellent source of high-quality, complete protein that supports muscle maintenance and repair. The fat content is moderate at 9.3 grams, with most of it being saturated fat, which is something to consider for those monitoring their intake. It contains no carbohydrates or fiber, making it a suitable option for low-carb and ketogenic diets. Lamb is also rich in essential nutrients like iron, zinc, and B vitamins, particularly vitamin B12, which is crucial for energy metabolism and red blood cell formation.
In the kitchen, this cut is often roasted whole or cut into smaller pieces for stews and braises. Roasting brings out its natural flavors and creates a satisfying texture, while slow cooking helps break down the connective tissue for a more tender result. It pairs well with herbs like rosemary, thyme, and garlic, as well as hearty vegetables such as potatoes, carrots, and parsnips. Because of its moderate fat content, it can be used in both everyday meals and special occasions, offering a nutrient-dense option for those who enjoy red meat as part of a balanced diet.
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