Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
* 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 | 20% | |
| Niacin | 6.5 MG | 41% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 18 UG | 5% | |
| Vitamin B-12 | 2.8 UG | 116% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 23 MG | 2% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 201 MG | 16% | |
| Potassium, K | 335 MG | 7% | |
| Sodium, Na | 82 MG | 4% | |
| Zinc, Zn | 5.6 MG | 51% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 26.5 UG | 48% |
Nutrition Highlights
- Excellent source of protein with 23.8g per 100g, great for muscle building and recovery.
- Rich source of Zinc, Zn (51% of Daily Value per 100g).
- Good source of Selenium, Se (48% DV).
- Good source of Riboflavin (20% DV).
- Good source of Niacin (41% DV).
- Rich source of Vitamin B-12 (116% of Daily Value per 100g).
About Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
This cut of meat comes from the upper part of the forequarter, combining both the arm and blade sections, and is known for its rich flavor and tenderness when cooked properly. Because it includes both lean muscle and a moderate amount of fat, it delivers a good balance of taste and juiciness. The fat is trimmed to a thin outer layer, which helps reduce excess calories while still preserving the succulence that makes this cut so popular. It's a nutrient-dense option, offering a high amount of protein per serving along with essential vitamins and minerals such as B12, zinc, and iron, which are important for energy production, immune function, and red blood cell formation.
In the kitchen, this versatile cut is often prepared by slow roasting, braising, or broiling to bring out its full flavor while ensuring tenderness. Its moderate fat content makes it forgiving to cook, as it remains moist even with longer cooking times. It pairs well with a variety of herbs, spices, and vegetables, making it a favorite for hearty meals. For those mindful of fat intake, trimming any remaining visible fat before cooking or choosing leaner cooking methods can help keep the dish lighter while still enjoying its robust taste.
Compare Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
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