Meat
Loin
Lamb loin yields neat chops and small roasts from the mid-back—tender, mild, and quick to cook. Loin chops look like miniature T-bones when cut with both strip and a bit of fillet; boneless loin can be rolled. Fat cover should be creamy and not excessive; the eye is smaller than beef strip. It is prized for elegant weeknight chops and for pink, tender meat without the cost of a full rack. Grill or pan-sear hot; rest briefly. Do not cook past medium. Pair with herb butters, salsa verde, or simple salt and lemon.
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Nutrition and pairings
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 8.82 g
- Saturated Fat 4.04 g
- Trans Fat 0.18 g
- Monounsaturated Fat 4.01 g
- Polyunsaturated Fat 0.77 g
- Cholesterol 73.8 mg
- Sodium 58.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.5 g
- Water 62.1 g
- Energy 178 kcal
- Water 62.1 g
- Protein 24.5 g
- Fat 8.82 g
- Saturated Fat 4.04 g
- Monounsaturated Fat 4.01 g
- Polyunsaturated Fat 0.77 g
- Omega-3 0.12 g
- Trans Fat 0.18 g
- Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.05 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 470 mg
- Major Minerals 468 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.8 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: 6.05 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Butchers sold loin chops as a premium small joint for urban households.
Restaurant lamb chops from loin and rack dominated fine-dining lamb service.