raw lamb rib
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Lamb ribs are a nutrient-dense source of high-quality protein, heme iron, and essential B vitamins like B12. However, they are significantly higher in calories and saturated fat compared to leaner cuts, so they should be enjoyed in moderation as part of a balanced diet.
A 100g serving of raw lamb rib contains approximately 16.6g of protein and 32.8g of fat. While the protein supports muscle repair, the high fat content contributes to its 361-calorie density per serving.
Yes, lamb ribs are excellent for a ketogenic or low-carb diet because they contain zero carbohydrates. Their high fat-to-protein ratio aligns well with the macronutrient requirements needed to maintain ketosis.
Because lamb ribs contain a lot of connective tissue and fat, they are best cooked using 'low and slow' methods such as braising, slow-roasting, or smoking. This allows the fat to render and the meat to become tender enough to fall off the bone.
Raw lamb ribs should be stored in the coldest part of your fridge and typically stay fresh for 3 to 5 days. If you do not plan to cook them within this timeframe, they should be moved to the freezer.
Yes, raw lamb ribs freeze very well. When wrapped tightly in moisture-proof foil, plastic wrap, or vacuum-sealed bags, they will maintain their best quality for 6 to 12 months.
Lamb ribs have a rich, robust, and slightly gamey flavor that is more intense than beef or pork. The high fat content gives the meat a succulent, buttery texture when cooked slowly.
raw lamb rib is a versatile ingredient found in cuisines around the world. With 361 calories per 100g and 16.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 0 recipes featuring raw lamb rib with step-by-step instructions.
Browse recipes →Lamb is a permissible meat in both Islamic and Jewish dietary laws. However, for the meat to be certified Halal or Kosher, the animal must be slaughtered and processed according to specific religious protocols.
Spoiled lamb ribs will typically have a pungent, sour, or ammonia-like odor and a slimy or tacky texture on the surface. Additionally, if the meat has turned a dull grey or greenish color, it is no longer safe to consume.
Yes, they are an excellent source of heme iron, which is more easily absorbed by the body than plant-based iron to help prevent anemia. They also provide zinc and selenium, which are vital for a strong immune system and wound healing.