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Lamb chops with visible excess fat removed; nutrition estimates are for the raw edible portion.
CALORIES · 100 G
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Trimmed lamb chops (180 g) has 306 calories. That works out to 170 calories per 100 g. It contains 0 g of carbs, 36.9 g of protein, 17.1 g of fat and 0 g of fiber. Its 4.5 µg of B12 covers 188% of the Daily Value. Under the NOVA system it is classified as "Minimally Processed".
Selected: 2 piece (medium) · 180 g
306
KCAL / 180G
Carbs
0g
· 0% DV
Protein
36.9g
· 74% DV
Fat
17.1g
· 22% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 49% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 306 kcal | |
| Total fat | 17.1 g | 22% |
| Saturated fat | 6.84 g | 34% |
| Trans fat | 0.54 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 36.9 g | 74% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 90 g | 153 kcal |
| 1 ounce (medium) | 28.4 g | 48 kcal |
| 1 piece (small) | 75 g | 128 kcal |
| 100 g | 100 g | 170 kcal |
| 1 piece (large) | 120 g | 204 kcal |
| 1 serving (medium) | 120 g | 204 kcal |
| 2 piece (small) | 150 g | 255 kcal |
| 2 piece (medium) | 180 g | 306 kcal |
| 3 piece (large) | 270 g | 459 kcal |
Calculated from 170 calories per 100 g.
Cook trimmed lamb chops quickly over high heat, using a grill, skillet, or hot oven, then let them rest before serving. Because the excess fat is removed, avoid overcooking them, which can leave the meat dry.
Grill trimmed lamb chops over a well-heated grill, turning them until they reach your preferred doneness. Removing excess fat can reduce flare-ups, but keep the chops away from direct flames so the outside does not char before the inside cooks.
For food safety, cook trimmed lamb chops to 145°F (63°C) and let them rest for at least three minutes. Use a food thermometer in the thickest part, avoiding the bone for a more reliable reading.
Sear trimmed lamb chops in a hot, heavy skillet with a little oil, turning them to brown both sides. Cook in batches rather than crowding the pan; crowded chops release moisture and will not develop a good crust.
Yes, trimmed lamb chops can be oven-cooked. Arrange them in a single layer in a preheated oven and check the thickest chop with a thermometer; take care not to leave them in so long that the leaner meat dries out.
Trimmed lamb chops are often tough because they were overcooked or cut immediately after cooking. Let them rest briefly before serving, and slice across the muscle fibers if the chop is large enough to slice.
No, trimmed lamb chops do not need a marinade; salt, pepper, and herbs can season them well. If you want extra flavor, use olive oil with garlic and rosemary, but avoid a long soak in a strongly acidic marinade.
Lamb rib chops come from the rib section and have a long rib bone, while loin chops come from the waist and often resemble small T-bone steaks. Both cook quickly, but their shape and bone placement differ.
No, do not wash trimmed lamb chops. Rinsing can splash bacteria from raw meat onto the sink and nearby surfaces; if the chops are wet, pat them dry with a clean paper towel instead.
Keep raw trimmed lamb chops covered in the refrigerator at 40°F (4°C) or colder and cook them within three to five days. For longer storage, wrap them airtight and thaw them in the refrigerator before cooking.
Vitamins
B12
4.5µg · 188% DV
B3
11.7mg · 73% DV
B2
0.45mg · 35% DV
B5
1.26mg · 25% DV
Minerals
Zinc
7.56mg · 69% DV
Selenium
31µg · 56% DV
Phosphorus
333mg · 48% DV
Copper
0.22mg · 24% DV
Potassium ⭐
558mg · 16% DV
Sodium
117mg · 5% DV
To burn the 306 calories in 2 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Trimmed lamb chops are cuts from the ribs of a lamb, with visible excess fat removed before cooking. They’re popular in many cuisines, often grilled, pan-seared or cooked over a barbecue until browned outside and tender within. Serve them with roasted vegetables, salad or potatoes; a simple herb, garlic and lemon seasoning complements their rich, distinctive flavour without masking it.
They provide substantial protein and no carbohydrates, while still containing some fat. For a lighter meal, cook them without adding much oil and pair them with plenty of vegetables. Avoid overcooking, which can make the meat less tender.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.84g
MONOUNSATURATED
7.38g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.