Meat
Loin Chop
Mutton loin chops are the classic eye chops from the back—tender, quick, the premium chop for grilling. It carries stronger mature sheep flavour with deep fat and spice affinity. Dry surface, salt, high heat, rest. Do not past medium on lean mature meat. Serve with cumin, coriander, chilli, root vegetables, mint and cloves.
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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 8.5 g
- Saturated Fat 3.65 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 0.78 g
- Cholesterol 70.7 mg
- Sodium 63.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24 g
- Water 63.1 g
- Energy 172 kcal
- Water 63.1 g
- Protein 24 g
- Fat 8.5 g
- Saturated Fat 3.65 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 0.78 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.38 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 435 mg
- Major Minerals 433 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.38 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints; loin chop 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 loin chop of mutton as a cut with its own timing and sides.
As mutton cookery specialised, loin chop was portioned and sold ready for the pan. Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints.