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Lamb, new zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked, braised |
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Lamb, new zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked, braised (USDA#17265) |
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Water 43g |
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| Calories 342 |
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| Energy 1431kj |
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| Protein 29g |
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| Total Fat 24g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 27mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 18mg |
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| Phosphorus, P 200mg |
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| Potassium 151mg |
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| Sodium 52mg |
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| Zinc, Zn 4mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 4mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 8mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 7mg |
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| Folate, total 1mcg |
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| Folic acid 0mcg |
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| Folate, food 1mcg |
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| Folate, DFE 1mcg_DFE |
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| Vitamin B-12 3mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 11g |
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| 10:0 7g |
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| 12:0 8g |
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| 14:0 0g |
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| 16:0 5g |
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| 18:0 4g |
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| Fatty acids, total monounsaturated 9g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 8g |
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| 20:1 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 4g |
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| Cholesterol 123mg |
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| Tryptophan 0g |
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| Threonine 1g |
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| Isoleucine 1g |
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| Leucine 2g |
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| Lysine 2g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 1g |
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| Tyrosine 0g |
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| Valine 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 4g |
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| Glycine 1g |
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| Proline 1g |
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| Serine 1g |
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Lamb, new zealand, imported, frozen, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8" fat, cooked, braised usda nutrition - Related Content |
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| This method turns the toughest cuts of lamb into fork-tender morsels in a rich-tasting sauce. |
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| A quick and easy potato recipe that is a great side dish for any type of meat. |
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| This versatile, economical cut makes great eating. |
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| Preparing lamb shanks in a slow cooker ensures that this tough, flavorful cut will be tender and succulent. Have the butcher cut shanks cross-wise into 2 inch pieces so they will fit easily into the cooker. (Whole, uncut shanks will fit a large oval cooker). Don't be alarmed by the quantity of garlic - it becomes sweet and mellow with long cooking, and is delicious squeezed out onto the meat. |
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| Although the ingredients are traditional, adding vegetables after the meat is half done keeps their flavors and textures intact. |
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Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to ... |
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There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, ... |
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Whole Lamb
Baby Lamb, sometimes called Hothouse Lamb, is milk-fed lamb that is not more than 10 weeks old. It usually weighs less than 20 pounds and the meat is ... |
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Additional Slow Cooker Recipes:
Appetizers | Breakfasts | Side Dishes | Meats | Soups & Stews | Desserts
Whole Meal Recipes:
Lasagne | Chicken and ... |
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| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust. A small portion of caraway is often added ... |
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| The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin. The Porterhouse contains a "T" shaped bone that ... |
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| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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