Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, cooked, fast roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of lamb rack, with the ribs cleaned of meat and fat (frenched) for a dramatic presentation. Cooked by fast roasting, it delivers a succulent, tender texture with a rich, savory flavor and a slightly crisp exterior. Nutritionally, it is a powerhouse of high-quality protein and healthy fats, with virtually no carbohydrates.
Calorie split: 48% protein · 0% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People adore the rack of lamb for its elegant presentation and the perfect balance of tender meat and flavorful fat. Its rich, distinctive taste is a hallmark of celebratory meals and fine dining, often associated with special occasions and cultural traditions.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can be a concern for those monitoring intake, and the rich flavor might be too intense for some palates. To mitigate, practice portion control and pair it with fiber-rich, non-starchy vegetables like roasted asparagus or a fresh salad to add volume and balance the meal.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Rich in bioavailable iron, crucial for energy and red blood cell formation.
- Provides significant amounts of B vitamins, especially B12 and niacin.
- Contains healthy fats, including conjugated linoleic acid (CLA).
- Naturally low in carbohydrates, making it suitable for low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'frenching' technique, where meat and fat are scraped from the rib bones, originated in France and was designed to make the cut easier to eat by hand, often during formal banquets.
Full nutrition (USDA data · scales with serving)
| Water | 64.8 g |
| Energy | 195 kcal |
| Energy | 816 kj |
| Protein | 23.6 g |
| Total lipid (fat) | 11.2 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.01 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 323 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 4.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.20 mg |
| Niacin | 6.0 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.28 mg |
| Vitamin B-12 | 1.3 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 | 6.0 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 | 4.4 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 | 0.02 g |
| SFA 14:0 | 0.26 g |
| SFA 16:0 | 1.8 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.2 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.10 g |
| MUFA 16:1 c | 0.09 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.1 g |
| MUFA 18:1 c | 2.6 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 | 0.52 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:2 n-6 c,c | 0.15 g |
| PUFA 18:2 CLAs | 0.16 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.14 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 | 0.02 g |
| PUFA 20:4 n-6 | 0.02 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) | 0.00 g |
| Fatty acids, total trans | 0.49 g |
| Fatty acids, total trans-monoenoic | 0.48 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.47 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 72.0 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 | 0.80 g |
FAQ
What does 'fully frenched' mean?
Fully frenched refers to the butchering technique where the rib bones are cleaned of all meat and fat, leaving a clean, exposed bone handle for an elegant presentation.
Is this a lean cut of meat?
While it contains lean meat, the rack of lamb is not considered a lean cut due to its significant fat content, especially when cooked with the fat cap intact. The fat contributes to its flavor and juiciness.
How should I store and reheat leftover lamb rack?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 325°F/160°C) to avoid drying out the meat, or slice and warm briefly in a skillet.
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 1.95 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: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.