Lamb, Australian, imported, fresh, rack, roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of Australian lamb, frenched for elegant presentation, roasted to a juicy, tender finish. The lean meat is rich and savory, complemented by a delicate layer of fat that bastes it during cooking, creating a succulent, flavorful crust. It's a high-protein, zero-carb centerpiece, delivering substantial energy and essential nutrients like iron and B12.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, distinctive flavor that's richer than chicken but less gamey than some other red meats. It's the ultimate celebratory roast, symbolizing a special occasion, and its presentation on the bone is both impressive and flavorful.
⚠️ Watch-outs & how to enjoy it better
The higher fat content, particularly saturated fat, means it should be enjoyed in moderation by those monitoring heart health or calorie intake. To balance a rich meal, pair it with a generous portion of fibrous roasted vegetables like asparagus or a sharp, vinegar-based salad to cut through the richness.
Key benefits
- Excellent source of complete, high-quality protein
- Rich in bioavailable heme iron and vitamin B12
- Provides conjugated linoleic acid (CLA) from grass-fed sources
- Naturally low in carbohydrates and sugars
- Contains zinc and selenium for immune support
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'frenched' preparation, where meat is scraped clean from the rib bones, is named after the French culinary technique of 'frenching' bones for a cleaner, more elegant presentation on the plate.
Full nutrition (USDA data · scales with serving)
| Water | 53.3 g |
| Energy | 291 kcal |
| Energy | 1216 kj |
| Protein | 26.0 g |
| Total lipid (fat) | 20.8 g |
| Ash | 0.97 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 166 mg |
| Potassium, K | 228 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 14.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.39 mg |
| Niacin | 6.2 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.51 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 12.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.43 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 10.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.59 g |
| SFA 15:0 | 0.13 g |
| SFA 16:0 | 4.9 g |
| SFA 17:0 | 0.29 g |
| SFA 18:0 | 4.1 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 8.4 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.25 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 8.2 g |
| MUFA 18:1 c | 7.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.00 g |
| PUFA 18:2 n-6 c,c | 0.43 g |
| PUFA 18:2 CLAs | 0.27 g |
| PUFA 18:3 | 0.24 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.24 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.05 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 1.4 g |
| Fatty acids, total trans-monoenoic | 1.1 g |
| TFA 18:1 t | 1.1 g |
| TFA 18:2 t not further defined | 0.29 g |
| Fatty acids, total trans-polyenoic | 0.29 g |
| Cholesterol | 97.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.0 g |
| Methionine | 0.63 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.96 g |
| Tyrosine | 0.81 g |
| Valine | 1.2 g |
| Arginine | 1.5 g |
| Histidine | 0.68 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 0.92 g |
FAQ
What does 'frenched' mean for a lamb rack?
It refers to the butchery technique where the meat and fat are scraped away from the ends of the rib bones, leaving them clean and exposed for a more elegant presentation after roasting.
How is Australian lamb different?
Australian lamb is predominantly grass-fed, which can contribute to a leaner profile and a distinct, earthy flavor compared to grain-finished lamb. The country's climate and farming practices are also key factors.
What's the best way to cook it?
A high-heat sear followed by a moderate oven roast is ideal to develop a flavorful crust while keeping the interior juicy and pink. Using a meat thermometer is the most reliable way to achieve your desired doneness (medium-rare is often recommended).
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.91 kcal/g · 36% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.