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Also known as: raw bone-in lamb leg steak, raw bone-in lamb leg chop
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw lamb leg chops typically stay fresh for 3 to 5 days when stored properly in the refrigerator.
Yes, they can be frozen for 6 to 9 months. Wrap tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn.
Spoiled lamb will have a slimy texture, a greyish tint instead of pink/red, and a strong, sour, or ammonia-like odor.
Pan-searing followed by a brief oven finish or grilling are the best methods to keep them juicy while developing a crust.
For medium-rare, aim for 145°F (63°C) followed by a 3-minute rest. For medium, aim for 160°F (71°C).
Lamb shoulder chops are the closest substitute, though they are fattier. Beef sirloin or venison steaks can also work.
Yes, the bone conducts heat and helps the meat cook more evenly while adding depth of flavor to the surrounding meat.
Marinating for 2-4 hours with rosemary, garlic, and olive oil is highly recommended to enhance flavor and tenderness.
Yes, the leg is generally leaner than the shoulder or breast, making it a healthier red meat choice.
raw bone-in lamb leg chop/steak is a versatile ingredient found in cuisines around the world. With 216 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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