Super source
Protein
20.9 g · 42% DV target
A tender, premium cut of red meat prized for its rich marbling and distinctively savory flavor, providing a dense source of high-quality protein and essential lipids.
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 .239
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 .4
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 .8
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 .4
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
20.9 g · 42% DV target
16.0 g · 21% DV target
7.23 g · 36% DV target
Not a benefit — best kept low
1.70 g · 170% DV target
Not a benefit — best kept low
1.30 μg · 7% DV target
0.20 mg · 15% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in the coldest part of the fridge
Wrap tightly to prevent freezer burn
Ruminant livestock production is associated with high greenhouse gas emissions per kilogram.
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.