Lamb, New Zealand, imported, loin chop, separable lean only, cooked, fast fried
Whole food · Lamb, Veal, and Game Products
New Zealand loin chops, lean and fast-fried, are a premium cut prized for their deep, savory flavor and tender, juicy texture. This preparation method creates a beautifully seared exterior while keeping the interior succulent and lean. Nutritionally, it's a powerhouse of high-quality protein with very little fat or carbohydrates.
Calorie split: 53% protein · 1% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, distinctive lamb flavor that's more robust than mutton but milder than some game meats. Its quick-cooking nature makes it a versatile weeknight or weekend centerpiece, easily paired with bold herbs like rosemary or mint.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high saturated fat content, which may be a consideration for heart health. Those watching their fat intake should trim any visible fat and pair it with fiber-rich vegetables or whole grains to balance the meal and promote satiety.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Rich in essential minerals like iron, zinc, and B12.
- Naturally gluten-free and sugar-free.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New Zealand lamb is often considered 'spring lamb' because the animals graze on lush, green pastures year-round, which is said to contribute to a consistently tender and mild flavor profile.
Full nutrition (USDA data · scales with serving)
| Water | 60.2 g |
| Energy | 208 kcal |
| Energy | 869 kj |
| Protein | 27.4 g |
| Total lipid (fat) | 10.7 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.41 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 42.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 233 mg |
| Potassium, K | 367 mg |
| Sodium, Na | 84.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 7.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.22 mg |
| Niacin | 6.7 mg |
| Pantothenic acid | 0.81 mg |
| Vitamin B-6 | 0.19 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 20.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.37 mg |
| Vitamin D (D2 + D3), International Units | 2.0 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 | 4.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.25 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 1.9 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.09 g |
| MUFA 16:1 c | 0.08 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.6 g |
| MUFA 18:1 c | 2.3 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 | 0.54 g |
| PUFA 18:2 | 0.29 g |
| PUFA 18:2 n-6 c,c | 0.16 g |
| PUFA 18:2 CLAs | 0.13 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.16 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 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 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 | 0.38 g |
| Fatty acids, total trans-monoenoic | 0.38 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.36 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.90 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.95 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 0.58 g |
| Alanine | 1.4 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.2 g |
| Proline | 0.88 g |
| Serine | 0.94 g |
FAQ
What does 'separable lean only' mean?
It means the nutritional data reflects only the lean meat tissue, with all external and internal fat trimmed away before cooking.
Why is it 'fast fried'?
Fast frying (like pan-searing or grilling) is ideal for lean cuts like loin chops to quickly develop a flavorful crust without overcooking and drying out the meat.
Is New Zealand lamb different from other lamb?
Yes, it's typically 100% grass-fed and pasture-raised, which many believe gives it a distinct, clean flavor and a leaner 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 2.08 kcal/g · 53% 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: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.