Lamb shoulder
The front cut of a lamb carcass with meat on the bone and fat layers, for slow roasting, braising, stew, tagines and pilaf.
Lamb shoulder is the front cut of a lamb carcass with meat on the bone or boneless, with a lot of connective tissue and fat layers that give juiciness and a rich taste on slow cooking. It is marinated with garlic, rosemary and spices and roasted for several hours until pull-apart tender, braised, cooked into stew, tagines, pilaf and chopped into mince.
Calories, proteins, fats and carbohydrates per 100 g of product
Lamb shoulder, Raw: Calories 260.0 kcal, Proteins 16.8 grams, Fats 20.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb shoulder, Stewed: Calories 346.0 kcal, Proteins 30.4 grams, Fats 24.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb shoulder, Baked: Calories 279.0 kcal, Proteins 22.5 grams, Fats 20.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb shoulder, Grilled: Calories 281.0 kcal, Proteins 24.4 grams, Fats 19.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Kibbeh with lamb is a gastronomic treasure of Lebanon, embodying the richness of Eastern flavors and aromas. Bulgur and lamb are transformed into a tender shell that conceals a fragrant filling of spiced minced meat, pine nuts, and sumac. This dish has a crispy crust but a soft, juicy center that delivers an explosion of flavors—from the slight tang of sumac to warm notes of cinnamon and allspice. Kibbeh is not just a treat but a symbol of hospitality, traditionally served at celebrations and family meals. It is accompanied by refreshing yogurt and mint, creating the perfect balance of flavors. This dish reveals the heart of Lebanese cuisine, connecting ancient traditions with impeccable taste that conveys the spirit of Eastern culinary art.
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