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Lamb loin chop

Calories & nutrition facts

new zealand, imported, separable lean only, raw

142

calorieskcal per 100 g

Protein20 g

Carbs0 g

Fat6.9 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 142 kcal —
Protein 20 g 40%
Carbohydrate 0 g 0%
Fat 6.9 g 9%
Saturated fat 2.8 g 14%
Fibre 0 g 0%
Sugars 0 g —
Sodium 77 mg 3%
Cholesterol 66 mg 22%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 5 µg 1%
Vitamin C 0 mg 0%
Vitamin D 0 µg 0%
Vitamin E 0.22 mg 1%
Thiamin (B1) 0.12 mg 10%
Riboflavin (B2) 0.15 mg 12%
Niacin (B3) 5.4 mg 34%
Pantothenic acid (B5) 0.53 mg 11%
Vitamin B6 0.16 mg 9%
Vitamin B12 1.9 µg 79%

Minerals

Calcium 18 mg 1%
Iron 1.5 mg 8%
Magnesium 23 mg 5%
Phosphorus 189 mg 15%
Potassium 327 mg 7%
Zinc 2.7 mg 24%
Copper 0.12 mg 13%
Manganese 0.01 mg 0%
Selenium 5.5 µg 10%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	142	20 g	6.9 g
1 × oz	113 g	160	23 g	7.8 g
1 × serving	115 g	163	23 g	7.9 g
2 × oz	226 g	321	45 g	16 g
½ × oz	56.5 g	80	11 g	3.9 g
3 × oz	339 g	481	68 g	23 g
4 × oz	452 g	642	90 g	31 g

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Questions about Lamb loin chop

How long should you cook a lamb loin chop?

For a chop about 2.5 cm thick, sear it in a hot pan for 2–3 minutes on each side, then rest it for 5 minutes. Use a meat thermometer for accuracy; cooking time depends on thickness and whether it is on the bone.

How do you stop lamb loin chops from drying out?

Bring the chops towards room temperature before cooking, pat them dry and sear them over high heat rather than cooking them slowly in a pan. Rest them for 5 minutes before serving so the juices settle.

Can you cook lamb loin chops in the oven?

Yes. Brown them in a hot, oven-safe pan for about 2 minutes per side, then roast at 200 °C until cooked to your liking; a thermometer is more reliable than timing, especially for chops of different thicknesses.

What should you serve with lamb loin chops?

Mint sauce or a fresh mint-and-yoghurt dressing works well, along with roast potatoes, peas or grilled aubergine. For a simple pan sauce, stir stock and a little redcurrant jelly into the browned bits left in the pan.

How should you store raw lamb loin chops?

Keep them covered in the fridge and cook within a couple of days of purchase, or freeze them for longer storage. Defrost frozen chops in the fridge, not on the worktop, and keep raw meat and its juices away from ready-to-eat food.

What is the difference between a lamb loin chop and a lamb neck chop?

A loin chop is cut from the back and is usually tender enough for quick, high-heat cooking. Neck chops contain more connective tissue and benefit from slower cooking; per 100 g, neck chops have 151 kcal and 8.0 g fat, compared with 142 kcal and 6.9 g fat in a lamb loin chop.

How much protein is in a typical lamb loin chop serving?

A serving of about 115 g provides 23 g of protein. The actual amount you eat depends on the chop’s size and how much meat remains after trimming the bone.

Is a lamb loin chop a source of vitamin B12?

Yes. A 100 g portion provides 1.9 µg of vitamin B12, making it a particularly rich source.

Source: USDA FoodData Central 173810 · per 100 g · carbohydrate per EU label, fibre excluded