Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean only, 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 rib bone for an elegant presentation. The lean, raw meat is tender and mild, with a subtle, sweet flavor that intensifies when cooked. It's a nutritional powerhouse, offering a high protein content with very low fat and zero carbohydrates.
Calorie split: 66% protein · 0% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love this cut for its tenderness, clean flavor, and impressive presentation when roasted or grilled. Its versatility makes it a star in both simple weeknight meals and elaborate holiday feasts, symbolizing celebration in many cultures.
⚠️ Watch-outs & how to enjoy it better
While lean, lamb can be high in purines, which may be a concern for those with gout or certain kidney issues. To mitigate this, ensure you drink plenty of water and consider pairing the meat with low-purine vegetables like leafy greens. Portion control is also advised for those monitoring cholesterol.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Very low in fat, especially saturated fat, when trimmed
- Naturally carbohydrate-free, suitable for low-carb diets
- Rich in essential minerals like iron and zinc
- Provides B vitamins, particularly B12, for energy metabolism
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'frenched' preparation, where the meat is scraped from the bone end, is said to have originated in 19th-century French cuisine to make the dish easier to eat by hand and more visually appealing.
Full nutrition (USDA data · scales with serving)
| Water | 70.5 g |
| Energy | 147 kcal |
| Energy | 613 kj |
| Protein | 24.1 g |
| Total lipid (fat) | 5.6 g |
| Ash | 0.96 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 | 1.8 mg |
| Magnesium, Mg | 36.0 mg |
| Phosphorus, P | 150 mg |
| Potassium, K | 209 mg |
| Sodium, Na | 71.0 mg |
| Zinc, Zn | 2.2 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 13.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.39 mg |
| Niacin | 7.6 mg |
| Pantothenic acid | 0.65 mg |
| Vitamin B-6 | 0.57 mg |
| Vitamin B-12 | 1.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 5.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 17.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.25 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 | 2.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.14 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.3 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 1.0 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.07 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.3 g |
| MUFA 18:1 c | 2.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.39 g |
| PUFA 18:2 | 0.22 g |
| PUFA 18:2 n-6 c,c | 0.15 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.07 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) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.28 g |
| Fatty acids, total trans-monoenoic | 0.22 g |
| TFA 18:1 t | 0.22 g |
| TFA 18:2 t not further defined | 0.06 g |
| Fatty acids, total trans-polyenoic | 0.06 g |
| Cholesterol | 66.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 0.98 g |
| Isoleucine | 1.0 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.58 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.90 g |
| Tyrosine | 0.75 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.63 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.85 g |
FAQ
What does 'frenched' mean for a lamb chop?
Frenched means the meat and fat have been trimmed away from the end of the rib bone, exposing a clean bone handle for a more elegant presentation and easier handling.
Is this cut suitable for a low-fat diet?
Yes, when trimmed to 1/8 inch of fat, this lean cut is relatively low in fat, especially saturated fat, making it a good protein source for those monitoring fat intake.
How should I cook this cut to keep it tender?
For best results, cook it quickly over high heat, such as grilling, broiling, or pan-searing, to a medium-rare or medium doneness. Overcooking can make lean lamb tough and dry.
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 1.47 kcal/g · 65% 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: 0.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.