Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of Australian lamb, frenched to expose the elegant bone, offering a rich, slightly gamey flavor with a tender, buttery texture when cooked properly. Nutritionally, it's a powerhouse of high-quality protein and healthy fats, providing substantial energy and essential nutrients without any carbohydrates. Its marbling ensures a succulent, melt-in-the-mouth experience that's prized in fine dining.
Calorie split: 36% protein · 0% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love it for its luxurious, savory depth and the impressive presentation of a frenched rack, making it a centerpiece for special occasions. Its versatility allows it to be grilled, roasted, or pan-seared to perfection, appealing to both classic and modern culinary tastes.
⚠️ Watch-outs & how to enjoy it better
The higher fat content may be a concern for those monitoring saturated fat intake, and its richness can feel heavy if overeaten. To counteract, pair it with fiber-rich vegetables like roasted asparagus or a fresh salad, and practice portion control by sticking to a 4-5 ounce serving. Additionally, ensure it's cooked to a safe internal temperature to avoid any risk from undercooked meat.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Rich in healthy monounsaturated fats and conjugated linoleic acid (CLA).
- Provides essential minerals like zinc, iron, and selenium.
- Naturally carb-free, suitable for low-carb and ketogenic diets.
- Contains B vitamins, particularly B12, crucial for nerve function.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Frenched lamb chops are named after the French culinary technique of scraping the meat and fat from the rib bones to create a clean, elegant presentation, a method popularized in 19th-century Parisian haute cuisine.
Full nutrition (USDA data · scales with serving)
| Water | 61.9 g |
| Energy | 237 kcal |
| Energy | 992 kj |
| Protein | 21.3 g |
| Total lipid (fat) | 16.9 g |
| Ash | 0.86 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 | 1.6 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 132 mg |
| Potassium, K | 189 mg |
| Sodium, Na | 69.0 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 10.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.33 mg |
| Niacin | 6.5 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.48 mg |
| Vitamin B-12 | 0.89 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) | 0.18 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 | 8.1 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 | 0.04 g |
| SFA 14:0 | 0.59 g |
| SFA 15:0 | 0.10 g |
| SFA 16:0 | 3.8 g |
| SFA 17:0 | 0.25 g |
| SFA 18:0 | 3.3 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.8 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.21 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 6.6 g |
| MUFA 18:1 c | 5.7 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.74 g |
| PUFA 18:2 n-6 c,c | 0.30 g |
| PUFA 18:2 CLAs | 0.18 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.18 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 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 1.1 g |
| Fatty acids, total trans-monoenoic | 0.89 g |
| TFA 18:1 t | 0.89 g |
| TFA 18:2 t not further defined | 0.26 g |
| Fatty acids, total trans-polyenoic | 0.26 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.87 g |
| Isoleucine | 0.89 g |
| Leucine | 1.5 g |
| Lysine | 1.6 g |
| Methionine | 0.51 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.79 g |
| Tyrosine | 0.66 g |
| Valine | 0.95 g |
| Arginine | 1.3 g |
| Histidine | 0.56 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.8 g |
| Glycine | 1.1 g |
| Proline | 0.90 g |
| Serine | 0.76 g |
FAQ
What does 'frenched' mean for lamb chops?
Frenched refers to the process of trimming the meat and fat from the rib bones to expose them, creating a clean, elegant look often seen in fine dining presentations.
How should I cook a frenched lamb rack for best results?
For optimal tenderness and flavor, sear the rack in a hot pan to brown the exterior, then roast in the oven at 400°F (200°C) until the internal temperature reaches 135°F (57°C) for medium-rare, resting before slicing.
Is Australian lamb different from other lamb?
Australian lamb is often prized for its consistent quality, mild flavor, and year-round availability due to the country's climate and farming practices, making it a popular choice globally.
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 2.37 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: 0.37 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.