Lamb, rib, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted
Whole food · Lamb, Veal, and Game Products
This is a succulent, bone-in cut of lamb rib, roasted to a rich, savory finish with a perfect balance of tender lean meat and a flavorful, crisp fat cap. The taste is deeply meaty and slightly gamey, with a satisfyingly chewy yet tender texture that melts in the mouth. Nutritionally, it is a high-fat, high-protein powerhouse, providing substantial energy and essential nutrients like B12 and zinc, but with zero carbohydrates.
Calorie split: 24% protein · 0% carbs · 76% fat
↓ Full nutrition💚 Why it's loved
People adore the rich, umami depth and luxurious mouthfeel of roasted lamb rib, where the rendered fat bastes the meat, creating a caramelized crust. It is a centerpiece of celebratory feasts and Sunday roasts across many cultures, prized for its ability to carry bold spices like rosemary, garlic, and cumin.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and calorie density can be a concern for those managing heart health or weight. To mitigate this, practice strict portion control, trim excess visible fat before cooking, and pair the rib with fiber-rich, non-starchy vegetables like roasted Brussels sprouts or a fresh, acidic salad to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in vitamin B12, crucial for nerve function and red blood cell formation.
- Provides significant amounts of iron and zinc, supporting immune health.
- High in monounsaturated fats, particularly oleic acid, similar to olive oil.
- Offers a dense, satiating calorie source for active individuals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'choice' grade for lamb is a USDA quality designation indicating the meat has a slightly higher degree of marbling than 'select' grade, which contributes directly to its superior tenderness and flavor when roasted.
Full nutrition (USDA data · scales with serving)
| Water | 47.9 g |
| Energy | 359 kcal |
| Energy | 1502 kj |
| Protein | 21.1 g |
| Total lipid (fat) | 29.8 g |
| Ash | 0.93 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 166 mg |
| Potassium, K | 271 mg |
| Sodium, Na | 73.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 21.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.21 mg |
| Niacin | 6.8 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 15.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 15.0 ug |
| Vitamin B-12 | 2.2 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.10 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 12.8 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 1.2 g |
| SFA 16:0 | 6.5 g |
| SFA 18:0 | 4.1 g |
| Fatty acids, total monounsaturated | 12.5 g |
| MUFA 16:1 | 0.87 g |
| MUFA 18:1 | 11.3 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.46 g |
| PUFA 20:4 | 0.09 g |
| Cholesterol | 97.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 0.90 g |
| Isoleucine | 1.0 g |
| Leucine | 1.6 g |
| Lysine | 1.9 g |
| Methionine | 0.54 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.86 g |
| Tyrosine | 0.71 g |
| Valine | 1.1 g |
| Arginine | 1.3 g |
| Histidine | 0.67 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.0 g |
| Proline | 0.89 g |
| Serine | 0.79 g |
FAQ
What is the difference between 'choice' and 'select' lamb?
Choice lamb has more marbling (intramuscular fat) than select, making it more tender and flavorful, but also slightly higher in calories and fat per serving.
Is it okay to eat the fat on lamb rib?
The fat is flavorful and contains monounsaturated fats, but it is also calorie-dense. You can trim it to your preference or consume it in moderation as part of a balanced diet.
How should I store leftover roasted lamb rib?
Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months, ensuring it is wrapped tightly to prevent freezer burn.
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 3.59 kcal/g · 24% 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: 0.27 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.