Lamb, rib, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
* 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 | 8% | |
| Riboflavin | 0.2 MG | 16% | |
| Niacin | 6.7 MG | 42% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 16 UG | 4% | |
| Vitamin B-12 | 2.2 UG | 93% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 170 MG | 14% | |
| Potassium, K | 277 MG | 6% | |
| Sodium, Na | 74 MG | 3% | |
| Zinc, Zn | 3.6 MG | 33% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.3 UG | 41% |
Nutrition Highlights
- Excellent source of protein with 21.8g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (33% DV).
- Good source of Selenium, Se (41% DV).
- Good source of Niacin (42% DV).
- Rich source of Vitamin B-12 (93% of Daily Value per 100g).
About Lamb, rib, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
This cut of meat comes from the rib section of a lamb, retaining both lean meat and fat trimmed to a moderate thickness, then roasted to enhance its rich flavor. It's a high-protein choice, offering over 20 grams of protein per 100 grams, which supports muscle maintenance and repair. However, it's also notably high in fat—about 27.5 grams per 100 grams—with most of it being saturated, so portion control is important for those monitoring fat intake. It contains no carbohydrates or fiber, making it suitable for low-carb diets but not a source of dietary fiber.
In cooking, this cut is prized for its tenderness and depth of flavor, often served as a roast or grilled chops. The retained fat during roasting bastes the meat, keeping it juicy and flavorful. It pairs well with herbs like rosemary and garlic, and is commonly featured in holiday meals or special occasions. For a balanced plate, it's best complemented with plenty of vegetables or a fresh salad to add fiber and micronutrients that the meat lacks.
Compare Lamb, rib, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted
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