Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a premium cut of lamb from New Zealand, consisting of the rib bones 'frenched' (scraped clean) for an elegant presentation. The meat offers a rich, distinctive flavor that is slightly sweeter and less gamey than some other lamb cuts, with a tender, fine-grained texture. Nutritionally, it is an excellent source of high-quality protein and provides healthy fats, including conjugated linoleic acid (CLA).
Calorie split: 47% protein · 0% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore the rack of lamb for its elegant presentation and deep, savory flavor that is both rich and refined. It's a celebratory centerpiece that can be prepared simply with herbs or elaborately crusted, making it versatile for both intimate dinners and grand feasts.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it should be enjoyed in moderation, especially by those monitoring heart health. To balance this, pair it with fiber-rich vegetables like roasted asparagus or a crisp salad, and consider using a smaller portion as a flavorful accent to a vegetable-forward plate.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in CLA, a fatty acid linked to various health benefits.
- Good source of iron and zinc for immune function.
- Contains B vitamins, particularly B12, for energy metabolism.
- Naturally low in carbohydrates.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'frenched' refers to the technique of scraping the rib bones clean of meat and fat, a method popularized by French chefs to create a more refined and visually appealing presentation for roasts.
Full nutrition (USDA data · scales with serving)
| Water | 69.5 g |
| Energy | 169 kcal |
| Energy | 709 kj |
| Protein | 19.9 g |
| Total lipid (fat) | 10.0 g |
| Ash | 0.94 g |
| Carbohydrate, by difference | 0.05 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 186 mg |
| Potassium, K | 324 mg |
| Sodium, Na | 62.0 mg |
| Zinc, Zn | 2.2 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 2.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.17 mg |
| Niacin | 5.0 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.24 mg |
| Vitamin B-12 | 1.0 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 23.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.35 mg |
| Vitamin D (D2 + D3), International Units | 4.0 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 | 4.3 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 | 0.23 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.18 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.0 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 | 2.9 g |
| MUFA 18:1 c | 2.4 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 | 0.46 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:2 n-6 c,c | 0.13 g |
| PUFA 18:2 CLAs | 0.14 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.13 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) | 0.01 g |
| Fatty acids, total trans | 0.52 g |
| Fatty acids, total trans-monoenoic | 0.51 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.50 g |
| TFA 18:2 t,t | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 62.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.95 g |
| Isoleucine | 0.89 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.65 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.78 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
What does 'frenched' mean for a rack of lamb?
Frenched is a butchery technique where the meat and fat are scraped away from the rib bones, leaving them exposed and clean for a more elegant presentation when cooked.
How is New Zealand lamb different?
New Zealand lamb is typically from sheep that graze freely on pasture year-round, resulting in a leaner, more tender meat with a distinctively clean, slightly sweet flavor compared to grain-fed lamb.
What's the best way to cook a frenched rack?
A popular method is to sear the rack in a hot pan to brown the fat, then finish it in the oven with herbs like rosemary and garlic. For a classic crust, press a mixture of breadcrumbs, herbs, and Dijon mustard onto the seared meat before roasting.
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 1.69 kcal/g · 47% 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: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.