Lamb, New Zealand, imported, loin chop, separable lean only, raw
Whole food · Lamb, Veal, and Game Products
This is the lean, boneless portion from a New Zealand lamb loin chop, prized for its exceptionally tender, fine-grained texture and a clean, subtly sweet, grassy flavor. Nutritionally, it's a powerhouse of high-quality protein with minimal fat, making it a lean choice for red meat lovers.
Calorie split: 56% protein · 0% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People love its buttery tenderness and mild, non-gamey flavor that serves as a perfect canvas for bold herbs like rosemary or simple preparations like grilling. It's a celebratory cut often associated with Sunday roasts and special occasions.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in cholesterol and saturated fat for those monitoring heart health. To mitigate, practice portion control (stick to a 3-4 oz serving) and pair it with fiber-rich vegetables like roasted Brussels sprouts or a leafy salad to aid digestion and balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Naturally gluten-free and dairy-free.
- Rich in bioavailable iron and zinc.
- Lean cut with less saturated fat than many other red meats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
New Zealand lamb is often 'grass-fed' by default due to the country's extensive pasture-based farming system, which contributes to its distinctively clean taste and slightly higher omega-3 content compared to grain-fed lamb.
Full nutrition (USDA data · scales with serving)
| Water | 71.4 g |
| Energy | 142 kcal |
| Energy | 594 kj |
| Protein | 20.0 g |
| Total lipid (fat) | 6.9 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 327 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 2.7 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 5.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.15 mg |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.16 mg |
| Folic acid | 0.00 ug |
| Vitamin B-12 | 1.9 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 | 16.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin D (D2 + D3), International Units | 2.0 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 | 2.8 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 | 0.02 g |
| SFA 14:0 | 0.19 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.07 g |
| MUFA 16:1 c | 0.06 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.9 g |
| MUFA 18:1 c | 1.7 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 | 0.42 g |
| PUFA 18:2 | 0.22 g |
| PUFA 18:2 n-6 c,c | 0.13 g |
| PUFA 18:2 CLAs | 0.09 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 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 | 0.03 g |
| PUFA 20:4 n-6 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.25 g |
| Fatty acids, total trans-monoenoic | 0.25 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.24 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 66.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.95 g |
| Isoleucine | 0.90 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.65 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.79 g |
| Tyrosine | 0.69 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.42 g |
| Alanine | 0.99 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.85 g |
| Proline | 0.64 g |
| Serine | 0.68 g |
FAQ
How does this cut differ from a lamb leg or shoulder?
The loin chop is from the back of the lamb, making it one of the most tender and lean cuts, ideal for quick, high-heat cooking. The leg and shoulder are working muscles with more connective tissue, requiring slower, moist-heat methods to become tender.
What's the best way to cook it to preserve its leanness?
Quick, dry-heat methods like grilling, broiling, or pan-searing are best. Cook to medium-rare or medium (145°F/63°C internal temp) to keep it juicy; overcooking will dry out this lean cut.
Is it safe to eat pink?
Yes, when cooked to the proper internal temperature of 145°F (63°C) with a 3-minute rest, lamb is safe to eat with a pink center, which helps maintain its tenderness and flavor.
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 · 56% 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.