Lamb, New Zealand, imported, rack - fully frenched, 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 | 5% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 5.0 MG | 31% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Vitamin B-12 | 1.0 UG | 43% | |
| Vitamin A, RAE | 7 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 186 MG | 15% | |
| Potassium, K | 324 MG | 7% | |
| Sodium, Na | 62 MG | 3% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.8 UG | 5% |
Nutrition Highlights
- Good source of protein with 19.9g per 100g.
- Good source of Zinc, Zn (20% DV).
- Good source of Niacin (31% DV).
- Good source of Vitamin B-12 (43% DV).
About Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, raw
This tender cut comes from the rib section of young sheep, specifically the area between the shoulder and the loin. The "fully frenched" preparation means the rib bones have been cleaned of meat and fat, exposing the elegant bone handles that make this cut popular for special occasions. The meat itself contains a mix of lean muscle and fat that hasn't been trimmed away, providing a rich flavor profile characteristic of this premium cut.
Nutritionally, this cut delivers high-quality complete protein with all essential amino acids, making it excellent for muscle maintenance and repair. The fat content includes both saturated and unsaturated fats, with the latter providing fat-soluble vitamins like B12, zinc, and selenium. The minimal carbohydrate content makes it suitable for low-carb and ketogenic dietary patterns. When prepared raw as indicated, the nutritional values reflect the natural state before cooking, though typical preparation methods like roasting or grilling will slightly alter the final nutritional profile due to fat rendering and potential added ingredients.
In cooking, this cut shines when roasted whole or cut into individual chops, often seasoned simply with herbs like rosemary and garlic to complement its natural flavor. The exposed bones make for attractive presentation, while the marbling throughout ensures tenderness when cooked to medium-rare temperatures. Many chefs recommend letting the meat come to room temperature before cooking and resting it afterward to preserve juices. This versatile cut works well with both simple weeknight preparations and elaborate holiday meals, adapting to various culinary traditions from Mediterranean herb-crusted versions to classic French preparations.
Compare Lamb, New Zealand, imported, rack - fully frenched, separable lean and fat, raw
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