Meat
Chop
A lamb chop is a single-bone portion from rib, loin, or shoulder—quick to grill, deeply aromatic when from grass-fed animals. Rib chops are the classic “lollipops”; loin chops are T-bone mini-steaks; shoulder chops need gentler heat. Oil lightly, season with salt, pepper, and herbs, and grill hot to medium-rare or medium. Rest briefly. Mint, garlic, cumin, and lemon all suit lamb’s character. Avoid well-done grey chops unless the cut is shoulder and braised. Thickness buys forgiveness.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.2 g
- Saturated Fat 4.88 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 68.4 mg
- Sodium 63.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 60.7 g
- Energy 192 kcal
- Water 60.7 g
- Protein 23.4 g
- Fat 11.2 g
- Saturated Fat 4.88 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.12 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 459 mg
- Major Minerals 457 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.12 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Pastoral cultures grilled single-bone lamb chops over open fires for feast days.
British chophouses made the lamb chop a standard supper cut beside mutton.
Global grill culture kept lamb chops as the most recognisable portion of the animal.