Know what’s on your plate
Lamb rack
Calories & nutrition facts
raw, lean and fat
Nutrition facts
Per 100 g% DV- Calories 283 kcal —
- Protein 17 g 35%
- Carbohydrate 0 g 0%
- Fat 24 g 31%
- Saturated fat 12 g 57%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 61 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 13 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.06 mg 0%
- Thiamin (B1) 0.16 mg 13%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 5.4 mg 34%
- Pantothenic acid (B5) 0.4 mg 8%
- Vitamin B6 0.37 mg 22%
- Biotin (B7) 2 µg 7%
- Folate (B9) 12 µg 3%
- Vitamin B12 2 µg 83%
Minerals
- Calcium 12 mg 1%
- Iron 1 mg 6%
- Magnesium 18 mg 4%
- Phosphorus 160 mg 13%
- Potassium 260 mg 6%
- Zinc 2 mg 18%
- Copper 0.06 mg 7%
- Manganese 0.01 mg 0%
- Selenium 3 µg 5%
- Iodine 8 µg 5%
Similar foods
- Lamb rack roastaustralian, imported, fresh, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, roasted291 kcal / 100 g
- Lamb rack or frenched cutletlean, raw140 kcal / 100 g
- New Zealand lamb rackpartly frenched, lean and fat, raw240 kcal / 100 g
- Frenched lamb rackforequarter, partially, separable lean & fat, fast-roasted251 kcal / 100 g
- Partly frenched lamb racknew zealand, imported, separable lean and fat, raw240 kcal / 100 g
- Lamb loin chopnew zealand, imported, separable lean only, raw142 kcal / 100 g
- Lamb loin jointraw, lean and fat307 kcal / 100 g
- Pork rackraw146 kcal / 100 g
- Sheep loinraw145 kcal / 100 g
- Suckling lamb ribsraw191 kcal / 100 g
Questions about Lamb rack
How do you cook a rack of lamb in the oven?
Brown it fat-side down in a hot pan for 3–4 minutes, then roast at 200 °C (180 °C fan) until the thickest part reaches your preferred doneness; about 20–25 minutes is a useful starting point for a small rack. Rest it for 10 minutes before carving between the ribs.
How do you know when a rack of lamb is cooked?
Use a meat thermometer in the thickest part, away from the bone: aim for about 55–60 °C for pink lamb, or 70 °C for well done. The temperature rises a little while the rack rests, so take it out just before it reaches your target.
How do you choose a good rack of lamb?
Look for ribs of similar length and a fairly even layer of creamy-white fat over firm, pink-red meat. A frenched rack has the bones scraped clean for a neat presentation; ask for the chine bone to be removed if you want easier carving.
Can you prepare a rack of lamb ahead of time?
Season it and leave it covered in the fridge for up to a day; take it out while the oven heats, rather than leaving raw lamb at room temperature for a long time. After cooking, refrigerate leftovers promptly and use them within 3 days.
What goes well with a rack of lamb?
Rosemary, garlic and Dijon mustard are classic partners; a crust of breadcrumbs, herbs and mustard gives the fat a savoury coating. Serve it with roast potatoes, peas or green beans, and mint sauce or a sharp redcurrant sauce.
What is the difference between a rack of lamb and lamb loin chops?
A rack is a set of ribs roasted whole and carved into cutlets, while loin chops are individual slices from the loin and cook much faster. Per 100 g, loin chops have 277 kcal and 23 g fat, compared with 283 kcal and 24 g fat in lamb rack.
Can you freeze a rack of lamb?
Yes. Wrap it tightly or seal it in a freezer bag, remove as much air as possible and freeze; thaw it in the fridge, not on the worktop. Cooked leftover lamb can also be frozen, then reheated until steaming hot throughout.
Is a rack of lamb the same as a frenched rack?
Not quite: ‘frenched’ describes the preparation, with meat and fat trimmed from the rib bones to expose them. The rack itself is the rib section, and it may be cooked with the bones covered or exposed.
Source: CoFID (UK) 18-166 · per 100 g · carbohydrate per EU label, fibre excluded
