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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw lamb chops should be used within 3 to 5 days of purchase if kept refrigerated at 40°F (4°C) or below.
Look for meat that is fine-textured and firm, with a pinkish-red color and creamy white fat. Avoid meat that looks grey or has yellowing fat.
Yes, they freeze very well. Wrap them tightly in foil or plastic wrap and place in a freezer bag to prevent freezer burn; they last 6-9 months.
Lamb loin chops or lamb leg steaks are the closest substitutes. Beef sirloin steaks can also be used, though the flavor profile will change.
For medium-rare, aim for an internal temperature of 145°F (63°C) followed by a rest period.
While you can trim excess outer fat, leaving some fat on during cooking provides significant flavor and prevents the meat from drying out.
Australian lamb is typically grass-fed, resulting in a leaner cut with a slightly more 'gamey' or intense flavor compared to grain-fed varieties.
Rosemary, thyme, garlic, and oregano are classic pairings that complement the natural richness of the lamb.
raw australian lamb sirloin chop is a versatile ingredient found in cuisines around the world. With 202 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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