Lamb, New Zealand, imported, neck chops, separable lean and fat, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 3.8 MG | 24% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Vitamin B-12 | 2.5 UG | 105% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 1.1 MG | 6% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 156 MG | 12% | |
| Potassium, K | 290 MG | 6% | |
| Sodium, Na | 73 MG | 3% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 4.3 UG | 8% |
Nutrition Highlights
- Good source of protein with 17.4g per 100g.
- Good source of Zinc, Zn (28% DV).
- Good source of Niacin (24% DV).
- Rich source of Vitamin B-12 (105% of Daily Value per 100g).
About Lamb, New Zealand, imported, neck chops, separable lean and fat, raw
This cut of meat comes from the neck area of young sheep raised in New Zealand and imported for consumption. It contains both lean muscle tissue and fat that can be separated, and is typically sold raw for home preparation. With nearly 18 grams of protein per 100-gram serving, it provides a substantial amount of this essential macronutrient that supports muscle maintenance and various bodily functions. The fat content is notably high at almost 18 grams per serving, contributing to its caloric density of 231 calories per 100 grams, while containing minimal carbohydrates and no fiber.
In culinary applications, this particular cut is often used in slow-cooked dishes like stews, braises, and soups where its tougher texture benefits from long, moist-heat cooking methods. The combination of meat and fat renders down during cooking, creating rich, flavorful dishes. Home cooks frequently use it as a budget-friendly alternative to more premium lamb cuts, appreciating how the cooking process transforms its initial toughness into tender, succulent meat. When incorporating this protein source into meals, those monitoring fat intake may wish to trim visible fat before cooking or choose cooking methods that allow excess fat to be drained away.
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