Skip to content
Taste of TürkiyeTaste of Türkiye

The Turkish pantry

Lamb

Boneless lamb shoulder is the cut used for our skewers; cut and trimming affect its texture.

Last updated:

Raw lamb, with boneless shoulder used for our skewers. Cut and trimming affect texture and nutrition.

Raw boneless lamb shoulder with muscle and cream-colored fat seams

Types & forms

Boneless shoulder

Muscle and fat seams suitable for the recipe’s mincing step.

Ready-ground lamb

Ask about fat level and added ingredients.

Leg or loin · comparison

Different cuts, not identical to shoulder.

What to look for when buying

  • Ask specifically for boneless shoulder when following our recipe.
  • Choose a cold intact pack with a clear cut description and date.

Prepare & cook

  • Keep the meat chilled during cutting or mincing.
  • Once minced, cook the skewers to 160°F in the center.

Store it well

  • At 40°F or below, use whole cuts within three to five days; minced lamb within one to two days.
  • Freeze promptly if keeping longer and thaw in the refrigerator.

Substitutions depend on the dish

Beef

Changes flavor and fat composition; use a beef skewer recipe.

Nutrition

Raw boneless rolled lamb shoulder, lean and fat [1]

Per 100 g edible portion
NutrientAmount
Energy252 kcal
Protein16.9 g
Total fat20.4 g
Saturated fat8.21 g
Carbohydrate0.2 g
Dietary fiber0 g
Total sugars0 g
Sodium58 mg
Cholesterol61 mg
Calcium5 mg
Iron1.05 mg
Potassium280 mg
Vitamin D0.1 µg

USDA New Zealand shoulder reference. Cuts, trimming and origin vary; not a value for cooked or lean-only lamb. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

[1] U.S. Department of Agriculture, Agricultural Research Service, Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and fat, raw

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

Our Adana-style adaptation combines lamb shoulder with separately measured sheep tail fat.

Cook with Lamb

Grilled minced-meat kebabs on flatbread with charred tomato, green pepper and sumac onions
Adana style

Adana-Style Lamb Skewers

Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.

Lamb kavurma with flatbread, raw onion and parsley.
Aksaray style

Aksaray Kavurma

Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.

Baked lamb with tomatoes, green peppers and whole garlic in a metal tray, with flatbread.
Aksaray style

Aksaray Tava

Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.

Braised lamb with small pearl onions, zucchini, carrots, potatoes, green beans and short noodles in a copper pan.
Antalya style

Lamb and Vegetable Stew with Noodles

Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.