Lamb, rib, separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled
Whole food · Lamb, Veal, and Game Products
Broiled lamb rib is a rich, savory cut with a satisfyingly firm texture and a deep, slightly gamey flavor, accentuated by the char of high-heat cooking. It boasts a significant protein content (23g per 100g) and a substantial fat profile (26.82g per 100g), making it a highly satiating, zero-carb option. The trimmed fat provides a luxurious mouthfeel without excessive marbling, delivering a concentrated lamb taste.
Calorie split: 28% protein · 0% carbs · 72% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, distinctive flavor that stands up to bold spices and marinades, and the satisfying, juicy texture from the rendered fat. It is a centerpiece of celebratory meals and traditional feasts across many cultures, symbolizing hospitality and rich culinary heritage.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and calorie density can be a concern for those managing heart health or calorie intake. To mitigate this, practice strict portion control (e.g., 3-4 oz) and pair it with fiber-rich, non-starchy vegetables like roasted Brussels sprouts or a leafy green salad to balance the meal and slow fat absorption.
Key benefits
- High-quality complete protein for muscle maintenance
- Rich source of bioavailable heme iron and zinc
- Provides B vitamins, especially B12, for energy metabolism
- Zero carbohydrates, suitable for ketogenic and low-carb diets
- Satiating fat content helps with meal satisfaction
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb rib chops are one of the few cuts where the 'eye' of the meat is surrounded by a distinct, tender layer of fat that, when broiled, creates a crispy, caramelized crust known as the 'Maillard reaction,' which is responsible for much of its savory, umami-rich flavor.
Full nutrition (USDA data · scales with serving)
| Water | 49.0 g |
| Energy | 340 kcal |
| Energy | 1423 kj |
| Protein | 23.1 g |
| Total lipid (fat) | 26.8 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 184 mg |
| Potassium, K | 277 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 24.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.23 mg |
| Niacin | 6.9 mg |
| Pantothenic acid | 0.61 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 | 2.6 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.4 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 1.0 g |
| SFA 16:0 | 5.8 g |
| SFA 18:0 | 3.6 g |
| Fatty acids, total monounsaturated | 11.0 g |
| MUFA 16:1 | 0.78 g |
| MUFA 18:1 | 9.9 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.46 g |
| PUFA 20:4 | 0.12 g |
| Cholesterol | 98.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 0.99 g |
| Isoleucine | 1.1 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.59 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.94 g |
| Tyrosine | 0.78 g |
| Valine | 1.2 g |
| Arginine | 1.4 g |
| Histidine | 0.73 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.1 g |
| Proline | 0.97 g |
| Serine | 0.86 g |
FAQ
How does broiling affect the fat content compared to other methods?
Broiling uses high, direct heat, which renders some fat out of the meat, potentially reducing the total fat content compared to slow roasting or braising, while creating a flavorful, crispy exterior.
Is lamb rib a good source of iron?
Yes, lamb is an excellent source of heme iron, which is more easily absorbed by the body than the non-heme iron found in plants, making it beneficial for preventing iron deficiency.
What is the best way to store cooked lamb rib?
Store cooked lamb rib in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in a freezer-safe bag or container for up to 3 months.
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 3.40 kcal/g · 27% 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: 0.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.