Meat
Chops
Mutton chops are cross-cut loin, chump or shoulder steaks on the bone—quick grill and pan favourites with built-in flavour from the bone. It carries stronger mature sheep flavour with deep fat and spice affinity. Dry the surface, season, cook over high heat, rest. Shoulder chops need slightly more time or a brief braise finish. Being older than lamb, it needs time or bold spice to manage collagen and flavour.
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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 10.3 g
- Saturated Fat 5.04 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 65.9 mg
- Sodium 60.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24 g
- Water 60.5 g
- Energy 200 kcal
- Water 60.5 g
- Protein 24 g
- Fat 10.3 g
- Saturated Fat 5.04 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.94 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 368 mg
- Major Minerals 366 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 65.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.94 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints; chops of mutton took a named place in that kitchen trade.
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints. Cooks treated chops of mutton as a cut with its own timing and sides.
As mutton cookery specialised, chops was portioned and sold ready for the pan. Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints.