Know what’s on your plate
Lamb leg chops
Calories & nutrition facts
grilled, lean and fat
Nutrition facts
Per 100 g% DV- Calories 221 kcal —
- Protein 28 g 57%
- Carbohydrate 0 g 0%
- Fat 12 g 15%
- Saturated fat 5 g 25%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 71 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.1 mg 1%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.27 mg 21%
- Niacin (B3) 7.8 mg 49%
- Pantothenic acid (B5) 1.4 mg 27%
- Vitamin B6 0.31 mg 18%
- Biotin (B7) 2 µg 7%
- Folate (B9) 2 µg 1%
- Vitamin B12 3 µg 125%
Minerals
- Calcium 28 mg 2%
- Iron 2.1 mg 12%
- Magnesium 29 mg 7%
- Phosphorus 250 mg 20%
- Potassium 410 mg 9%
- Zinc 4.5 mg 41%
- Copper 0.11 mg 12%
- Manganese 0.02 mg 1%
- Selenium 4 µg 7%
- Iodine 6 µg 4%
Similar foods
- Lamb leg chop / steaknew zealand, lean, raw126 kcal / 100 g
- Bone-in lamb leg chop or steaknew zealand, imported, separable lean and fat, cooked, fast fried212 kcal / 100 g
- Lamb leg steaksgrilled, lean198 kcal / 100 g
- Lamb loin chopsgrilled, lean and fat305 kcal / 100 g
- New Zealand lamb loin chopsfrozen, grilled, lean249 kcal / 100 g
- Mutton leglean, roasted188 kcal / 100 g
- Chump lamb chopwith bone, lean, raw130 kcal / 100 g
- Forequarter lamb chopwith bone, lean, raw134 kcal / 100 g
- Sheep chop loingrilled464 kcal / 100 g
- Whole lamb legnew zealand, chilled, roasted, lean207 kcal / 100 g
Questions about Lamb leg chops
How do you cook lamb leg chops in a frying pan?
Pat them dry, season, then sear in a very hot pan with a little oil for about 3–4 minutes per side for chops around 2 cm thick. Rest for 5 minutes; for a well-done finish, cook until the centre reaches 70 °C for 2 minutes.
How do you know when lamb leg chops are done?
Use a food thermometer in the thickest part, away from the bone: 70 °C held for 2 minutes is a reliable safety target. The timing varies with thickness, so temperature is more dependable than judging by colour.
What should you look for when buying lamb leg chops?
Choose chops of even thickness so they cook at the same rate, with firm-looking meat and a modest, creamy-white edge of fat. Ask for them to be cut to around 2 cm thick if you plan to pan-fry them.
How should you store lamb leg chops?
Keep raw chops covered on the bottom shelf of the fridge and cook them within 1–2 days of purchase. To keep them longer, freeze them in a sealed package; thaw in the fridge and use promptly.
What goes well with lamb leg chops?
Serve them with mint sauce or salsa verde, roast potatoes and peas, or with grilled aubergine and courgette. Garlic, rosemary and lemon are classic flavours to rub over the meat before cooking.
Are lamb leg chops fattier than lamb leg steaks?
They have slightly less fat: lamb leg chops contain 12 g per 100 g, compared with 13.2 g in lamb leg steaks. The two cuts are close in protein, at 28 g and 28 g per 100 g respectively.
Can you freeze cooked lamb leg chops?
Yes. Cool them promptly, seal them in an airtight container and freeze; for best texture, use within 2–3 months. Defrost in the fridge and reheat until steaming hot throughout.
Source: CoFID (UK) 18-124 · per 100 g · carbohydrate per EU label, fibre excluded
