Meat
Cap On
Cap-on rack keeps the fat cap over the rib eye—more basting, richer mouthfeel, more traditional butcher presentation. The cap can be scored and rendered during roasting for flavour. Score fat lightly, season, and roast until the eye is pink and the cap is golden. Rest before cutting into chops. Slightly more forgiving than cap-off. Choose cap-on when juiciness outranks ultra-lean looks.
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Characteristics
Preparations
Traits
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 11.6 g
- Saturated Fat 5.14 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.81 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.6 mg
- Sodium 63.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 59.6 g
- Energy 202 kcal
- Water 59.6 g
- Protein 23.1 g
- Fat 11.6 g
- Saturated Fat 5.14 g
- Monounsaturated Fat 4.81 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.01 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.4 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 367 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 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: 6.01 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Cap On of Lamb: composition reflects this culinary part relative to the whole ingredient.
History
Traditional French and British racks were sold cap-on unless specified otherwise.
Sunday roast culture appreciated cap-on self-basting for family ovens.
Butchers offered cap-on to customers wanting maximum flavour from spring lamb.