Lamb Chop

MeatLambNot vegetarianRichSavoryMeatyGameyJuicyFatty

Nutrition (per 100 g)

Calories: 282
Protein (g): 16.6
Fat (g): 23
Carbs (g): 0
Fiber (g): —
Sodium (mg): 72

Values reflect raw lamb chop with lean and fat; cooking renders fat and concentrates nutrients.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 180 days

A lamb chop is a small bone-in cut from the rib, loin, or shoulder of young sheep. It has tender, fine-grained meat with rich marbling and a fat cap that renders to a crisp edge. It cooks quickly by grilling, pan searing, or broiling, and is sold as rib, loin, or shoulder chops in single or double-cut portions.

Standardized in European butchery, chops feature prominently in Mediterranean and Middle Eastern cuisines and are widely eaten in Australia and New Zealand. Retail chops are machine-sawn from primal ribs, loins, or shoulders, typically 2.5–4 cm thick.