Lamb, New Zealand, imported, loin chop, separable lean and fat, raw
Whole food · Lamb, Veal, and Game Products
This is a premium cut from New Zealand lamb, featuring a T-shaped bone that separates a tender loin eye from a smaller strip of sirloin, all encased in a rich, creamy fat cap. The raw meat is a deep, vibrant red with firm, fine-grained muscle and a smooth, cool-to-the-touch fat layer. Nutritionally, it's a powerhouse of high-quality protein and energy-dense fats, with virtually no carbohydrates.
Calorie split: 21% protein · 0% carbs · 79% fat
↓ Full nutrition💚 Why it's loved
Loin chops are prized for their exceptional tenderness and a robust, clean lamb flavor that's less gamey than shoulder cuts. The attached fat renders during cooking, basting the meat from within and creating a luxurious, juicy bite that's perfect for quick, high-heat cooking methods.
⚠️ Watch-outs & how to enjoy it better
The high fat content (26g per 100g) makes it a very calorie-dense choice, which may not suit low-fat dietary goals. To balance this, pair it with large portions of non-starchy vegetables like roasted broccoli or a fresh salad to add volume and fiber. Always trim excess external fat before cooking if you wish to reduce overall fat intake.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in heme iron, which is highly bioavailable
- Provides essential B vitamins, particularly B12 and niacin
- Contains conjugated linoleic acid (CLA) from grass-fed sources
- High in zinc, supporting immune function
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New Zealand lamb is renowned for its 'clean, green' image, as the sheep are predominantly grass-fed on open pastures year-round, which contributes to a distinct flavor profile and a favorable fatty acid composition.
Full nutrition (USDA data · scales with serving)
| Water | 56.9 g |
| Energy | 298 kcal |
| Energy | 1248 kj |
| Protein | 15.4 g |
| Total lipid (fat) | 26.2 g |
| Ash | 0.82 g |
| Carbohydrate, by difference | 0.22 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 149 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 4.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.12 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 0.42 mg |
| Vitamin B-6 | 0.13 mg |
| Folic acid | 0.00 ug |
| Vitamin B-12 | 1.5 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 16.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 54.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.47 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.2 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 | 0.56 g |
| SFA 16:0 | 4.2 g |
| SFA 17:0 | 0.49 g |
| SFA 18:0 | 5.7 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.06 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 7.5 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.22 g |
| MUFA 16:1 c | 0.19 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 7.2 g |
| MUFA 18:1 c | 5.9 g |
| MUFA 20:1 | 0.01 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 | 0.97 g |
| PUFA 18:2 | 0.63 g |
| PUFA 18:2 n-6 c,c | 0.24 g |
| PUFA 18:2 CLAs | 0.37 g |
| PUFA 18:3 | 0.27 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.27 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 | 0.01 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:4 n-6 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 1.4 g |
| Fatty acids, total trans-monoenoic | 1.3 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 1.3 g |
| TFA 18:2 t,t | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 0.73 g |
| Isoleucine | 0.69 g |
| Leucine | 1.2 g |
| Lysine | 1.3 g |
| Methionine | 0.50 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.61 g |
| Tyrosine | 0.53 g |
| Valine | 0.78 g |
| Arginine | 1.0 g |
| Histidine | 0.33 g |
| Alanine | 0.77 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.66 g |
| Proline | 0.49 g |
| Serine | 0.53 g |
FAQ
What's the best way to cook a lamb loin chop?
For optimal tenderness, use high-heat methods like grilling, pan-searing, or broiling. Cook to medium-rare (145°F/63°C internal temp) and rest for 5-10 minutes before serving to allow juices to redistribute.
Is New Zealand lamb different from other lamb?
Yes, it's primarily grass-fed and pasture-raised, which often results in a leaner, more distinct flavor compared to grain-fed lamb from other regions. The 'spring lamb' from NZ is particularly prized for its mild taste.
How do I store raw lamb loin chops?
Store in the coldest part of your refrigerator (32-36°F/0-2°C) for 1-2 days. For longer storage, wrap tightly and freeze for up to 6-9 months. Thaw in the refrigerator, never at room temperature.
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 2.98 kcal/g · 21% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.