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Also known as: raw boneless lamb sirloin steak
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically stays fresh for 3 to 5 days when kept at or below 40°F (4°C).
Yes, they freeze very well. For best quality, use within 6 to 9 months.
Look for meat that is fine-textured and firm, with a pinkish-red color and white (not yellow) fat marbling.
Beef sirloin or lamb leg steaks are the closest substitutes in terms of texture and lean-to-fat ratio.
No, washing raw meat can spread bacteria around your kitchen. Instead, pat it dry with paper towels.
For medium-rare, aim for an internal temperature of 145°F (63°C) followed by a rest period.
Yes, the sirloin is one of the leaner cuts of lamb compared to the shoulder or breast.
Lamb pairs excellently with garlic, rosemary, thyme, mint, lemon, and cumin.
raw boneless lamb sirloin chop is a versatile ingredient found in cuisines around the world. With 202 calories per 100g and 20.5 grams of protein, it's a nutritious addition to many dishes.
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