L
B
P
H
P
- Lamb
- /
- Forequarter
- /
- Prime rib
- /
Shoulder Chops with scapula
The leg and shoulder, including humerus, radius, scapula and associated muscles, is removed from the forequarter and trimmed of loose surface fat. The scapula is separated from the humerus and removed, so that the scapula muscle remains with the shoulder muscle. The talus is sawn off.
| Energy distribution: | |
|---|---|
| Protein | 19% |
| Fat | 13% |
| Unit | Content | ▼ | ▲ | |
|---|---|---|---|---|
| Protein | g | 19.2 | 18.1 | 20.5 |
| Carbohydrates | g | 0 | ||
| Fat | g | 13.1 | 11.0 | 16.8 |
| -of which saturated fatty acid | g | |||
| Sodium | mg |