Meat
Loin
Mutton loin is the premium back muscle—usually tender, fine-grained, suited to roasting whole or cutting into chops and medallions. It carries stronger mature sheep flavour with deep fat and spice affinity. Avoid overcooking; residual heat finishes the centre. Rest and slice across the grain. Being older than lamb, it needs time or bold spice to manage collagen and flavour. Pairs 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 8.47 g
- Saturated Fat 3.71 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.02 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 66.8 mg
- Sodium 59.6 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.4 g
- Water 62.7 g
- Energy 174 kcal
- Water 62.7 g
- Protein 24.4 g
- Fat 8.47 g
- Saturated Fat 3.71 g
- Monounsaturated Fat 4.02 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.89 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 321 mg
- Major Minerals 320 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.8 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: 5.89 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
As mutton cookery specialised, loin was portioned and sold ready for the pan. Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; loin of mutton took a named place in that kitchen trade.
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising. Cooks treated loin of mutton as a cut with its own timing and sides.