Lamb, shoulder, half knuckle, braised, lean

This entry describes the lean meat from a half-knuckle cut of lamb shoulder, cooked by braising. It mainly provides protein and fat, with 25g of protein and 12g of fat per 100g, including 5.4g of saturated fat. It also supplies minerals and vitamins, including 2µg of vitamin B12 per 100g.

Protein supports the growth and repair of body tissues, while vitamin B12 contributes to normal nerve function and red blood cell formation. Although these figures describe the lean meat, it still contains saturated fat, which is worth noting for people monitoring their intake. Salt added during cooking or in sauces will affect the salt content of the finished dish. Full nutrient figures are in the tables below.