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Lamb Shoulder Roast

Lamb Shoulder Roast

EverydayCooked

Lamb shoulder roast is a flavorful, fatty cut from the upper front leg of the lamb, requiring slow roasting or braising to transform its tough connective tissues into tender, gelatin-rich meat. This well-marbled cut provides substantial protein and heme iron, though its higher saturated fat content makes portion awareness key for calorie-conscious diets. When properly cooked, it develops a succulent, pull-apart texture ideal for Mediterranean-inspired dishes and hearty stews.

Macro Impact

A 3 oz serving contains 235 calories, 19g protein, 0g carbs, and 17g fat.

Calorie Burn

How long would it take to burn off 235 calories?
Walking3.5 mph, moderate pace
55 min
YogaModerate effort, gentle pace
40 min
SwimmingModerate effort, freestyle
30 min
Biking12-14 mph, moderate effort
24 min
StairsStair climbing, moderate pace
27 min
Running5 mph (12 min/mile)
20 min

Nutrition Facts

Serving size3 oz (85 g)
Amount per serving
Calories235
% Daily Value*
Total Fat17g
22%
Saturated Fat7g
36%
Trans Fat0g
Polyunsaturated Fat1g
Monounsaturated Fat7g
Cholesterol78mg
26%
Sodium56mg
2%
Total Carbohydrate0g
0%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein19g
Vitamin D0.1mcg
0%
Calcium17mg
1%
Iron2mg
9%
Potassium213mg
5%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
0 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
17 / 78 g
22%
Monounsaturated
7 / 31 g
22%
Polyunsaturated
1 / 23 g
6%
Saturated
7 / 23 g
31%
Trans
0 g
Cholesterol
78 / 300 g
26%
Omega 3
0 / 5 g
6%
Omega 6
1 / 19 g
5%
Omega 9
6 g
Protein
Protein
19 / 80 g
24%
Amino Acids
Histidine
1 / 3 g
21%
Isoleucine
1 / 2 g
54%
Leucine
1 / 3 g
48%
Lysine
2 / 2 g
66%
Methionine
1 / 1 g
43%
Phenylalanine
1 / 2 g
41%
Threonine
1 / 1 g
68%
Tryptophan
0 / 0 g
70%
Valine
1 / 2 g
43%
Arginine
1 g
Cysteine
0 g
Cystine
0 g
Tyrosine
1 g
Alanine
1 g
Aspartic Acid
2 g
Glutamic Acid
3 g
Glycine
1 g
Proline
1 g
Serine
1 g
Vitamins
Thiamine, B1
0 / 1 mg
7%
Riboflavin, B2
0 / 1 mg
17%
Niacin, B3
5 / 15 mg
35%
Pantothenic Acid, B5
1 / 5 mg
12%
Pyridoxine, B6
0 / 1 mg
9%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
2 / 2 mcg
94%
Folate
18 / 400 mcg
4%
Vitamin A
0 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
1%
Vitamin E
0 / 15 mg
1%
Vitamin K
4 / 105 mcg
4%
Minerals
Calcium
17 / 1k mg
2%
Copper
0 / 1 mg
10%
Iron
2 / 13 mg
13%
Magnesium
20 / 370 mg
5%
Manganese
0 / 2 mg
1%
Phosphorous
156 / 700 mg
22%
Potassium
213 / 3k mg
7%
Selenium
22 / 55 mcg
40%
Sodium
56 / 2.3k mg
2%
Zinc
4 / 10 mg
47%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
48 g
Caffeine
0 mg
Choline
75 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Lamb, shoulder, whole (arm and blade), separable lean only, trimmed to 1/4" fat, choice, cooked, roasted. USDA Standard Reference, Legacy. Food ID 172499.
  2. 2.Lamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted. USDA Standard Reference, Legacy. Food ID 174325.
  3. 3.Lamb, roasting piece, shoulder, lean, roasted, no added fat. Australian Nutrient Database. Public Food Key F005067.
  4. 4.Lamb, roasting piece, shoulder, semi-trimmed, roasted, no added fat. Australian Nutrient Database. Public Food Key F005076.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

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