Meat

Rib Chop

Rib chops (cutlets when frenched) are the classic curved-bone lamb portions from the rack—marbled enough to stay juicy, elegant on a plate. Frenching cleans the bone handle for presentation. Grill or roast hot to pink centres; rest. Herb crusts and mustard coats work well. Do not overcook—the eye is small and dries fast. Buy even thickness for simultaneous doneness. Ideal for special weeknights without a whole rack.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutPortionPrep ReadyRib ChopVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 191

Amount per 100 g

Total Fat 10.9 g
Saturated Fat 4.74 g
Trans Fat 0.2 g
Monounsaturated Fat 4.78 g
Polyunsaturated Fat 1.04 g
Cholesterol 72.1 mg
Sodium 60.2 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.3 g
Water 61.3 g

Detailed nutrients

Energy 191 kcal
Water 61.3 g
Protein 22.3 g
Fat 10.9 g
- Saturated Fat 4.74 g
- Monounsaturated Fat 4.78 g
- Polyunsaturated Fat 1.04 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.61 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
Minerals 292 mg
- Major Minerals 290 mg
  - Calcium 25 mg
  - Sodium 60.2 mg
  - Potassium 205 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 72.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.61 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·

Minerals

Sodium: 60.22 · Potassium: 205 · Calcium: 25 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

1500

French côtelette traditions defined the frenched rib chop as refined grill fare.

1850

Hotel silver-service dinners plated rib chops as a standard luxury cut.

1980

Global fine-casual restaurants kept rib chops as accessible premium lamb.