Cooking strips 15–30% of meat weight. Roasting lamb is in the middle (Sobral et al., Compr Rev Food Sci Food Saf 2021). Per 100 g: 277 kcal, 16.5 g protein, 23 g fat. Lamb fat melts at a higher temp than pork — it stays on the cut.
How should I track Lamb, shoulder, raw?
Lamb, shoulder, raw is high in zinc. The simplest way to track Lamb, shoulder, raw accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
