Lamb Chop Nutrition Benefits and Facts

Nutritional summary

Lamb chops are classified as an unprocessed red meat, a food group that major health institutions and systematic reviews consistently link to an increased risk of chronic conditions, including cardiovascular disease and type 2 diabetes .
The cooking process significantly alters the weight and nutrient density of the meat, with lamb chops typically losing approximately 32% of their raw weight during preparation .
The quality and palatability of the chop, including its juiciness and tenderness, are directly tied to USDA quality grades, which are largely determined by the amount of intramuscular fat (marbling) present in the cut .
Early research suggests that the diet of the animal may influence the meat's nutritional profile; one small study found that consuming lamb finished on grass rather than grain concentrate improved omega-3 fatty acid levels in the blood plasma of healthy consumers .

Interesting fact

The term 'chop' specifically refers to a cut taken perpendicular to the spine, usually including a rib or part of the vertebrae, which helps the meat retain its shape during high-heat searing.

Standout nutrients

SUPER

SOURCE

Choline

GREAT

SOURCE

Vitamin B12

ELITE

SOURCE

Niacin

ACE

SOURCE

Protein

230

kcal per 100g

Protein20.9g

Fat16.0g

Fat breakdown

Polyunsat0.96g

Monounsat6.28g

Saturated7.23g

Trans1.70g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

Gluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Heavier footprint

Ruminant livestock production is associated with high greenhouse gas emissions per kilogram.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in the coldest part of the fridge

Freeze

6–12 months

Wrap tightly to prevent freezer burn

Flavour

Data & Sources

Harmonized from 3 validated sources

Swiss Food Database

1 contributing source food

McCance & Widdowson

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Nutritional Effects of Removing a Serving of Meat or Poultry from Healthy Dietary Patterns—A Dietary Modeling Study - PMC

[2]pmc.ncbi.nlm.nih.gov

Broad and Inconsistent Muscle Food Classification Is Problematic for Dietary Guidance in the U.S - PMC

[3]pmc.ncbi.nlm.nih.gov

Consuming grass finished lamb improves blood plasma ω-3 fatty acid response among healthy consumers - PMC

[4]pmc.ncbi.nlm.nih.gov

The Role of Fat in the Palatability of Beef, Pork, and Lamb - Designing Foods - NCBI Bookshelf

[8]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Pork Meat Composition and Health: A Review of the Evidence - PMC

[9]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

42.5

Version

Similar flavours

Explore flavour space →