Lamb, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw
Whole food · Lamb, Veal, and Game Products
This is a premium cut of raw lamb rib, with a perfect balance of rich, marbled fat and tender lean meat that promises a succulent, deeply savory flavor when cooked. The fat renders down during cooking, basting the meat and creating a luxurious, melt-in-the-mouth texture. Nutritionally, it's a powerhouse of high-quality protein and energy-dense fats, with virtually no carbohydrates.
Calorie split: 18% protein · 0% carbs · 82% fat
↓ Full nutrition💚 Why it's loved
People adore it for the unparalleled depth of flavor and succulence that the marbling of fat provides, especially when grilled or roasted. It's a centerpiece of celebratory meals and barbecue culture, valued for its ability to remain juicy and flavorful with simple seasoning.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and calorie content mean it should be enjoyed in moderation, particularly by those monitoring heart health or calorie intake. To mitigate this, practice strict portion control and pair it with large servings of fiber-rich vegetables like roasted broccoli or a fresh salad to add volume and nutrients. Grilling or broiling allows excess fat to drip away.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Rich in bioavailable iron and zinc, crucial for immune function and energy metabolism.
- Provides essential B vitamins, particularly B12, for nerve health and red blood cell formation.
- The natural fats offer a concentrated source of energy and aid in the absorption of fat-soluble vitamins.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'choice' grade for lamb in the U.S. indicates a high degree of marbling within the lean, which is the key to its superior flavor and tenderness compared to lower grades.
Full nutrition (USDA data · scales with serving)
| Water | 53.7 g |
| Energy | 342 kcal |
| Energy | 1431 kj |
| Protein | 15.3 g |
| Total lipid (fat) | 30.7 g |
| Ash | 0.78 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 143 mg |
| Potassium, K | 201 mg |
| Sodium, Na | 58.0 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 17.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.19 mg |
| Niacin | 6.1 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 15.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 15.0 ug |
| Vitamin B-12 | 2.1 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 | 13.4 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 1.2 g |
| SFA 16:0 | 6.8 g |
| SFA 18:0 | 4.2 g |
| Fatty acids, total monounsaturated | 12.6 g |
| MUFA 16:1 | 0.89 g |
| MUFA 18:1 | 11.3 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.55 g |
| PUFA 20:4 | 0.10 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 0.66 g |
| Isoleucine | 0.74 g |
| Leucine | 1.2 g |
| Lysine | 1.4 g |
| Methionine | 0.39 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.62 g |
| Tyrosine | 0.52 g |
| Valine | 0.83 g |
| Arginine | 0.91 g |
| Histidine | 0.48 g |
| Alanine | 0.92 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.75 g |
| Proline | 0.64 g |
| Serine | 0.57 g |
FAQ
What's the best way to cook lamb ribs to maximize tenderness?
For ultimate tenderness, a low-and-slow method like braising or slow-roasting is ideal, as it breaks down the connective tissue. For a quicker, crispier result, grilling over medium heat works well, but be mindful not to overcook.
Is the fat on lamb rib edible?
Yes, the fat is integral to the flavor and juiciness. When cooked properly, it renders and bastes the meat. You can trim some external fat before cooking if desired, but leaving a layer is recommended for the best taste and texture.
How does lamb rib differ from beef rib in flavor?
Lamb has a distinct, slightly gamy and sweeter flavor compared to the more mineral, beefy taste of beef. The fat in lamb is also softer and has a lower melting point, contributing to its characteristic succulence.
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 3.42 kcal/g · 18% 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: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.