Lamb, rib, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a succulent cut of roasted lamb rib, prized for its rich, savory flavor and tender, juicy texture from the marbling of fat. It is a high-energy, protein-dense food that provides essential nutrients like iron and B vitamins, with virtually no carbohydrates. The cooking method concentrates its deep, meaty taste, making it a centerpiece of many hearty meals.
Calorie split: 26% protein · 0% carbs · 74% fat
↓ Full nutrition💚 Why it's loved
People love it for its intensely savory, umami-rich flavor and the satisfying contrast between the tender lean meat and the flavorful, rendered fat. It's a celebratory and versatile cut, central to traditions from Sunday roasts to festive grills across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it should be consumed in moderation, especially by those managing cholesterol or heart health. To mitigate this, pair it with fiber-rich vegetables (like roasted carrots or a leafy salad) and practice portion control. Also, ensure it's cooked thoroughly to avoid foodborne illness, and if watching sodium, choose unseasoned cuts or prepare your own spice rubs.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in heme iron, which is more easily absorbed than plant-based iron.
- Provides essential B vitamins like B12 and niacin for energy metabolism.
- Contains zinc and selenium, which support immune function.
- Offers conjugated linoleic acid (CLA), a type of fat linked to health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb is one of the oldest meats consumed by humans, with evidence of domestication dating back over 10,000 years to ancient Mesopotamia.
Full nutrition (USDA data · scales with serving)
| Water | 49.6 g |
| Energy | 341 kcal |
| Energy | 1427 kj |
| Protein | 21.8 g |
| Total lipid (fat) | 27.5 g |
| Ash | 0.95 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 | 170 mg |
| Potassium, K | 277 mg |
| Sodium, Na | 74.0 mg |
| Zinc, Zn | 3.6 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 22.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.21 mg |
| Niacin | 6.7 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Vitamin B-12 | 2.2 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 | 11.7 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 5.9 g |
| SFA 18:0 | 3.7 g |
| Fatty acids, total monounsaturated | 11.6 g |
| MUFA 16:1 | 0.80 g |
| MUFA 18:1 | 10.5 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.40 g |
| PUFA 20:4 | 0.09 g |
| Cholesterol | 96.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 0.93 g |
| Isoleucine | 1.1 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.56 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.89 g |
| Tyrosine | 0.73 g |
| Valine | 1.2 g |
| Arginine | 1.3 g |
| Histidine | 0.69 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.1 g |
| Proline | 0.92 g |
| Serine | 0.81 g |
FAQ
How does the fat content affect the cooking process?
The fat renders during roasting, basting the meat and keeping it moist and flavorful. This makes it ideal for high-heat methods like roasting or grilling, which crisp the exterior while keeping the interior tender.
Is this cut suitable for a low-carb diet?
Yes, it is virtually carbohydrate-free, making it an excellent choice for low-carb or ketogenic diets, providing protein and fat without sugars or starches.
What is the best way to store leftover cooked lamb ribs?
Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months, and reheat gently to preserve texture.
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 3.41 kcal/g · 26% 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.