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Also known as: raw bone-in lean lamb leg chop, raw bone-in lean lamb leg steak
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 at or below 40°F (4°C).
Yes, you can freeze them. For best results, wrap them tightly in moisture-proof freezer paper or heavy-duty plastic wrap to prevent freezer burn. They will maintain quality for 6 to 9 months.
Spoiled lamb will have a slimy texture, a greyish or greenish tint, and a strong, unpleasant sour or ammonia-like odor.
Beef sirloin steaks or goat leg chops are the closest substitutes in terms of texture and cooking properties.
For medium-rare, cook to an internal temperature of 145°F (63°C) followed by a 3-minute rest period.
Yes, the bone conducts heat and adds flavor to the surrounding meat, but it may require slightly longer cooking times compared to boneless cuts.
Yes, the leg is considered one of the leaner parts of the lamb, especially when trimmed of external fat.
Pat the meat dry with paper towels to ensure a good sear and season generously with salt and pepper just before cooking.
Lamb pairs exceptionally well with garlic, rosemary, thyme, mint, lemon, and cumin.
raw bone-in lean lamb leg chop/steak is a versatile ingredient found in cuisines around the world. With 162 calories per 100g and 20.1 grams of protein, it's a nutritious addition to many dishes.
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