Know what’s on your plate
Lamb chump
Calories & nutrition facts
new zealand, imported, boneless, separable lean only, raw
Nutrition facts
Per 100 g% DV- Calories 121 kcal —
- Protein 22 g 43%
- Carbohydrate 0 g 0%
- Fat 3.8 g 5%
- Saturated fat 1.3 g 6%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 62 mg 3%
- Cholesterol 65 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 5 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.32 mg 2%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 5.3 mg 33%
- Pantothenic acid (B5) 0.81 mg 16%
- Vitamin B6 0.15 mg 9%
- Vitamin B12 2.1 µg 86%
Minerals
- Calcium 4 mg 0%
- Iron 1.5 mg 8%
- Magnesium 24 mg 6%
- Phosphorus 201 mg 16%
- Potassium 346 mg 7%
- Zinc 2.9 mg 26%
- Copper 0.14 mg 16%
- Manganese 0.01 mg 1%
- Selenium 4.4 µg 8%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 121 | 22 g | 0 g | 3.8 g |
| 1 × oz | 113 g | 137 | 25 g | 0 g | 4.3 g |
| 2 × oz | 226 g | 273 | 49 g | 0 g | 8.7 g |
| ½ × oz | 56.5 g | 68 | 12 g | 0 g | 2.2 g |
| 3 × oz | 339 g | 410 | 74 g | 0 g | 13 g |
| 4 × oz | 452 g | 547 | 98 g | 0 g | 17 g |
Similar foods
- Tunnel-boned leg lamb chump off shank offnew zealand, imported, separable lean only, raw121 kcal / 100 g
- Lamb chump chopsraw, lean and fat, weighed with bone211 kcal / 100 g
- Lamb hind-shanknew zealand, imported, separable lean only, raw115 kcal / 100 g
- Lamb legaustralian, imported, fresh, trotter off, bone-in, separable lean only, trimmed to 1/8" fat, raw131 kcal / 100 g
- Bone-in lamb leg chop or steaknew zealand, imported, separable lean and fat, raw206 kcal / 100 g
- Square-cut shoulder lambnew zealand, imported, separable lean only, raw154 kcal / 100 g
- Chump lamb chopwith bone, lean, raw130 kcal / 100 g
- New Zealand lamb shoulderwhole, lean, raw154 kcal / 100 g
- New Zealand lamb legwhole, frozen, raw, lean and fat, weighed with bone160 kcal / 100 g
- Boneless lamb loinnew zealand, imported, separable lean only, raw120 kcal / 100 g
Questions about Lamb chump
What is lamb chump?
Lamb chump is the rump section where the loin meets the leg. It is usually sold as boneless steaks or as a small roasting joint, and its firm, lean meat suits quick cooking as well as roasting.
How do you cook lamb chump steaks in a frying pan?
Pat the steaks dry, season them and sear in a very hot, lightly oiled pan for about 3–4 minutes per side if they are around 2 cm thick. Rest for 5 minutes before serving; for a thorough cook, make sure the centre reaches 70 °C for 2 minutes.
How long should you roast a lamb chump joint?
Brown the joint in a hot pan, then roast at 180 °C until the centre reaches 70 °C for 2 minutes; the time depends on its size, so use a meat thermometer rather than the clock alone. Rest it loosely covered for 15 minutes before carving across the grain.
What goes well with lamb chump?
Try it with mint sauce or salsa verde, roast potatoes and peas, or serve sliced chump with couscous, aubergine and a lemony yoghurt sauce. Garlic, rosemary, cumin and smoked paprika all work well as seasonings.
Can you use lamb chump instead of lamb leg?
Yes: use chump steaks in place of leg steaks, or roast a chump joint instead of a small leg joint, adjusting the cooking time to its size. Chump is leaner than lamb leg, which has 13.4 g fat per 100 g compared with 3.8 g in lamb chump.
How should you store raw lamb chump?
Keep it covered in the coldest part of the fridge and cook it within a couple of days of buying. To keep it longer, freeze it well wrapped; thaw it in the fridge and use it promptly.
Is lamb chump a good source of vitamin B12?
Yes. A typical 113 g portion provides 2.1 µg of vitamin B12; lamb chump is also high in niacin, with 5.3 mg per 100 g.
Source: USDA FoodData Central 174438 · per 100 g · carbohydrate per EU label, fibre excluded
