Know what’s on your plate
Lamb loin
Calories & nutrition facts
separable lean only, trimmed to 1/4" fat, choice, raw
Nutrition facts
Per 100 g% DV- Calories 143 kcal —
- Protein 21 g 42%
- Carbohydrate 0 g 0%
- Fat 5.9 g 8%
- Saturated fat 2.1 g 11%
- Fibre 0 g 0%
- Sodium 68 mg 3%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.19 mg 1%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 6.5 mg 41%
- Pantothenic acid (B5) 0.66 mg 13%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 24 µg 6%
- Vitamin B12 2.2 µg 92%
Minerals
- Calcium 12 mg 1%
- Iron 1.9 mg 11%
- Magnesium 27 mg 6%
- Phosphorus 190 mg 15%
- Potassium 276 mg 6%
- Zinc 3.2 mg 29%
- Copper 0.13 mg 14%
- Manganese 0.02 mg 1%
- Selenium 23.6 µg 43%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 143 | 21 g | 0 g | 5.9 g |
| 1 × oz | 28.4 g | 41 | 5.9 g | 0 g | 1.7 g |
| 1 × chop, excluding refuse (yield from 1 raw chop, with refuse, weighing 120 g) | 65 g | 93 | 14 g | 0 g | 3.9 g |
| 2 × oz | 56.7 g | 81 | 12 g | 0 g | 3.4 g |
| ½ × oz | 14.2 g | 20 | 3 g | 0 g | 0.8 g |
| 3 × oz | 85.1 g | 122 | 18 g | 0 g | 5.1 g |
| 4 × oz | 113.4 g | 162 | 24 g | 0 g | 6.7 g |
Similar foods
- Lamb loin chopnew zealand, imported, separable lean only, raw142 kcal / 100 g
- Boneless lamb loinnew zealand, imported, separable lean only, raw120 kcal / 100 g
- Lamb loin saddlenew zealand, imported, separable lean only, raw131 kcal / 100 g
- Canadian lamb loincanadian, loin, lean, raw120 kcal / 100 g
- Lamb loin jointraw, lean and fat307 kcal / 100 g
- Lamb ribseparable lean only, trimmed to 1/4" fat, choice, raw169 kcal / 100 g
- Lamb shoulder bladeseparable lean only, trimmed to 1/4" fat, choice, raw151 kcal / 100 g
- Veal loinseparable lean only, raw114 kcal / 100 g
- Sheep loinraw145 kcal / 100 g
- Veal loin chopgrain-fed, lean, raw105 kcal / 100 g
Questions about Lamb loin
How do you cook lamb loin chops so they stay tender?
Pat them dry, season, then sear in a very hot pan with a little oil for about 3–4 minutes on each side, depending on thickness. Rest for 5 minutes before serving; a meat thermometer helps you check the centre without cutting into the chop.
Can you roast lamb loin as a joint?
Yes. Brown the joint in a hot pan, then roast at 200°C, allowing roughly 20–25 minutes per 500 g for pink meat; rest it for 15 minutes before carving. Cooking time depends on the joint’s shape, so use a thermometer to check the centre.
How should you store lamb loin before and after cooking?
Keep raw lamb loin covered on the bottom shelf of the fridge and cook it within 2 days of buying. Refrigerate cooked lamb within 2 hours, use it within 3 days, or freeze it; thaw frozen lamb in the fridge.
What goes well with lamb loin?
Serve lamb loin chops with rosemary, garlic and mint sauce, alongside roast potatoes, peas or grilled courgette. For a fuller meal, pair them with a lentil salad or aubergine.
What is the difference between lamb loin and lamb rib?
Lamb rib is fattier, with 9.23 g fat per 100 g compared with 5.9 g in lamb loin, so it tends to taste richer. Both can be cooked as chops; trim excess surface fat if you want a leaner result.
How much protein is in a lamb loin chop?
A chop portion of about 65 g provides 14 g of protein. The amount you get from a whole chop depends on its size and how much bone it contains.
Does lamb loin need to be cooked until it is no longer pink?
Not necessarily: whole cuts such as loin chops can be served pink, provided the outside is well seared and the meat has been handled safely. If you prefer it well done, cook it longer and rest it before serving.
Source: USDA FoodData Central 172491 · per 100 g · carbohydrate per EU label, fibre excluded
