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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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| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
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LAMB Cooking Temperatures and Times
Oven cooked at 325°F
Approximate Cooking Time (Minutes per pound)
Cut
Weight
Med-Rare(145°F)
Medium(160°F)
Well ... |
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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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| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
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| RecipeTips.com's video demonstration, 'How to French a Rack of Lamb,' has easy-to-follow instructions to create a perfect centerpiece for Easter that everyone will enjoy. |
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| RecipeTips.com's video demonstration, 'How to Roast a Rack of Lamb,' has easy-to-follow instructions to roast a rack of lamb that will make everyone's mouth water. |
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| RecipeTips.com's video demonstration, 'How to Carve a Rack of Lamb,' has easy-to-follow instructions to carve a rack of lamb. |
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