Lamb, New Zealand, imported, neck chops, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
New Zealand lamb neck chops, braised to tender perfection, offer a rich, deep flavor with a succulent, melt-in-your-mouth texture. This lean cut, with zero carbs, is a protein powerhouse at 31.4g per 100g, making it a staple for high-protein, low-carb diets. The braising process transforms the connective tissue into a luxurious, gelatinous mouthfeel that coats the palate.
Calorie split: 48% protein · 0% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People adore it for its intense, savory lamb flavor and the way it becomes fork-tender and juicy through slow braising. Its versatility allows it to be the star in hearty stews or simply served with a sauce, embodying comforting, rustic cuisine.
⚠️ Watch-outs & how to enjoy it better
The cut can be higher in fat than other lean lamb portions, which may be a concern for those monitoring saturated fat intake. To counteract this, trim visible fat before cooking and pair the dish with fiber-rich vegetables like roasted carrots or a crisp salad to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Naturally zero carbohydrates, ideal for ketogenic and low-carb diets
- Rich in bioavailable heme iron and zinc
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid
- Provides B vitamins essential for energy metabolism
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb neck is often called the 'butcher's secret' because it offers exceptional flavor and tenderness at a lower cost than premium chops or loins.
Full nutrition (USDA data · scales with serving)
| Water | 54.6 g |
| Energy | 264 kcal |
| Energy | 1104 kj |
| Protein | 31.4 g |
| Total lipid (fat) | 15.4 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 58.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 194 mg |
| Potassium, K | 289 mg |
| Sodium, Na | 97.0 mg |
| Zinc, Zn | 5.7 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 7.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.14 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 0.41 mg |
| Vitamin B-6 | 0.08 mg |
| Vitamin B-12 | 2.0 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 28.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.57 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 | 6.1 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 | 0.03 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 2.4 g |
| SFA 17:0 | 0.29 g |
| SFA 18:0 | 2.9 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.13 g |
| MUFA 16:1 c | 0.13 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.1 g |
| MUFA 18:1 c | 3.5 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 | 0.67 g |
| PUFA 18:2 | 0.38 g |
| PUFA 18:2 n-6 c,c | 0.22 g |
| PUFA 18:2 CLAs | 0.16 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.20 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) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.54 g |
| Fatty acids, total trans-monoenoic | 0.54 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.54 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 121 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.5 g |
| Isoleucine | 1.4 g |
| Leucine | 2.4 g |
| Lysine | 2.7 g |
| Methionine | 1.0 g |
| Cystine | 0.41 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.6 g |
| Arginine | 2.1 g |
| Histidine | 0.67 g |
| Alanine | 1.6 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 1.1 g |
FAQ
What's the best way to cook lamb neck chops?
Braising is ideal. Sear the chops first, then cook slowly in liquid (stock, wine, tomatoes) at a low temperature for 1.5-2 hours until the meat is fall-off-the-bone tender.
Is lamb neck a fatty cut?
It has more intramuscular fat and connective tissue than lean leg cuts, which is what makes it so flavorful and tender when braised. The provided data is for separable lean only, with fat trimmed.
Can I grill lamb neck chops?
Due to their high connective tissue content, grilling is not recommended as they will be tough. They require moist, slow cooking methods to break down the collagen.
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 2.64 kcal/g · 48% 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.