Lamb loin chops
Small, thick chops cut from the loin, each with a piece of the loin and a piece of the tenderloin on either side of the bone.
What to buy
Look for chops cut 1 to 1 1/2 inches thick, all the same, so they finish together. Two make a serving.
Facts
- The American Lamb Board describes loin chops as very tender, similar to small T-bone steaks. FAQ, American Lamb Board
- Loin chops are usually cut 1 to 1 1/2 inches thick. Rib chops, cut from the rack, are the thickness of one rib bone, usually 3/4 to 1 inch. Sheep Discovery: Retail Cuts, University of Kentucky
- The federal chart of safe minimum temperatures lists lamb chops at 145°F with a 3-minute rest. In the Kitchen: Safe Minimum Internal Temperatures, University of Maine Cooperative Extension
USDA values per 100 g
Lamb, loin, separable lean and fat, trimmed to 1/8” fat, choice, raw. FoodData Central entry 172551.
| Nutrient | Amount |
|---|---|
| Calories | 279 |
| Total fat | 22.75 g |
| Saturated fat | 9.95 g |
| Cholesterol | 72 mg |
| Sodium | 59 mg |
| Carbohydrate | 0 g |
| Fiber | 0 g |
| Protein | 17.18 g |
| Calcium | 14 mg |
| Iron | 1.66 mg |
| Potassium | 226 mg |
