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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw lamb loin chops typically stay fresh for 3 to 5 days when kept at a constant temperature of 40°F (4°C) or lower.
Yes, they freeze very well. For best quality, use vacuum-sealed bags or heavy-duty freezer wrap and consume within 6 to 9 months.
Look for meat that is fine-textured and pinkish-red in color with firm, white fat. Avoid meat that looks grey or has yellowing fat.
Lamb rib chops are the closest substitute. If lamb is unavailable, thick-cut pork chops or beef tenderloin steaks can be used, though the flavor profile will change.
No, washing raw meat is not recommended as it can spread bacteria around your kitchen. Cooking to the proper internal temperature kills any surface bacteria.
For medium-rare, aim for an internal temperature of 145°F (63°C) followed by a 3-minute rest period.
Loin chops are among the leanest cuts of lamb, especially if the external fat cap is trimmed before or after cooking.
Lamb pairs exceptionally well with garlic, rosemary, thyme, mint, lemon, and earthy spices like cumin or coriander.
raw lamb loin chop is a versatile ingredient found in cuisines around the world. With 216 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
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