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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
New Zealand lamb rib is a nutrient-dense meat that provides high-quality protein, Vitamin B12, and zinc. While it offers significant health benefits for muscle repair and immune support, it is high in calories and saturated fat, so it should be enjoyed in moderation.
A 100g serving of raw lamb rib contains approximately 16.5g of protein and 28g of fat. With 320 calories per 100g, it is a high-energy food source compared to leaner cuts like the leg or loin.
Yes, lamb ribs are excellent for a ketogenic or low-carb diet as they contain 0g of carbohydrates. The high fat content (28g per 100g) makes them an ideal choice for those looking to meet their daily fat macros.
It is an excellent source of heme iron, which is highly bioavailable and helps prevent anemia. Additionally, it provides Vitamin B12 for nerve function and zinc, which is vital for wound healing and immune health.
Because they are high in fat and connective tissue, lamb ribs are best prepared using slow-cooking methods like braising, slow-roasting, or smoking. This allows the fat to render and the meat to become tender and succulent.
Most New Zealand lamb is grass-fed and pasture-raised year-round. This natural diet typically results in meat that is higher in Omega-3 fatty acids and Vitamin E compared to grain-fed alternatives.
Raw lamb ribs should be kept in the coldest part of your fridge and used within 3 to 5 days of purchase. Ensure they are tightly wrapped or kept in an airtight container to prevent the meat from drying out or absorbing other odors.
raw new zealand lamb rib is a versatile ingredient found in cuisines around the world. With 320 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, lamb ribs freeze very well. For the best quality, vacuum-seal them or wrap them tightly in freezer-safe foil and plastic wrap; they will maintain peak flavor and texture for 6 to 9 months.
Lamb ribs have a rich, robust, and slightly earthy flavor that is more pronounced than beef. The high fat content gives the meat a buttery texture and a savory depth that pairs well with herbs like rosemary and thyme.
Raw lamb rib is naturally gluten-free. However, if you are buying pre-marinated ribs or using store-bought spice rubs, check the labels carefully as they may contain wheat-based thickeners or malt-derived flavorings.