Lamb, New Zealand, imported, chump, boneless, separable lean only, cooked, fast roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a lean, boneless cut from the loin of New Zealand lamb, fast-roasted to a tender, juicy finish. The flavor is clean and subtly sweet, with a fine-grained texture that's less gamey than some other lamb cuts. Its standout nutritional feature is its high protein density, offering over 23g of protein per 100g with minimal fat.
Calorie split: 67% protein · 0% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love it for its delicate, non-overpowering lamb flavor and incredibly tender texture when cooked quickly. It's prized for its versatility, working beautifully in everything from a simple Sunday roast to elegant sliced medallions.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in cholesterol and purines, which may be a concern for some individuals. To counteract, enjoy it in moderate portions (like the ones listed) and pair it with fiber-rich vegetables or whole grains to balance the meal.
Key benefits
- Excellent source of complete, high-quality protein.
- Very low in carbohydrates and sugars.
- Provides essential minerals like iron and zinc.
- A leaner option compared to many other lamb cuts.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chump' is actually the top part of the leg, adjacent to the loin, and is considered one of the most tender and flavorful muscles due to its limited use by the animal.
Full nutrition (USDA data · scales with serving)
| Water | 70.6 g |
| Energy | 142 kcal |
| Energy | 595 kj |
| Protein | 23.7 g |
| Total lipid (fat) | 5.3 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 205 mg |
| Potassium, K | 339 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 3.2 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 6.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.19 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 0.87 mg |
| Vitamin B-6 | 0.17 mg |
| Vitamin B-12 | 2.1 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) | 0.33 mg |
| Vitamin D (D2 + D3), International Units | 1.0 iu |
| Vitamin D (D2 + D3) | 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 | 1.8 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 | 0.12 g |
| SFA 16:0 | 0.82 g |
| SFA 17:0 | 0.07 g |
| SFA 18:0 | 0.73 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.04 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.2 g |
| MUFA 18:1 c | 1.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.34 g |
| PUFA 18:2 | 0.17 g |
| PUFA 18:2 n-6 c,c | 0.11 g |
| PUFA 18:2 CLAs | 0.06 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.10 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 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:4 n-6 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.14 g |
| Fatty acids, total trans-monoenoic | 0.14 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.13 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 1.8 g |
| Lysine | 2.1 g |
| Methionine | 0.77 g |
| Cystine | 0.31 g |
| Phenylalanine | 0.93 g |
| Tyrosine | 0.82 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.50 g |
| Alanine | 1.2 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.0 g |
| Proline | 0.76 g |
| Serine | 0.81 g |
FAQ
How is 'fast roasted' different from regular roasting?
Fast roasting uses high heat (around 425°F/220°C) for a shorter time, which quickly sears the outside to lock in juices while keeping the interior pink and tender, ideal for lean cuts like this.
What does 'separable lean only' mean?
It means the cut has been trimmed of all visible fat and connective tissue, leaving just the lean muscle meat, which contributes to its very low fat content.
Is New Zealand lamb considered grass-fed?
Yes, the vast majority of New Zealand lamb is pasture-raised and grass-fed year-round, which is often associated with a different flavor profile and nutritional profile compared to grain-fed lamb.
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 1.42 kcal/g · 67% 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: 0.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.