Lamb, rib, separable lean only, trimmed to 1/4" 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 | 18% | |
| Niacin | 6.2 MG | 39% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 22 UG | 6% | |
| Vitamin B-12 | 2.2 UG | 90% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 1.8 MG | 10% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 195 MG | 16% | |
| Potassium, K | 315 MG | 7% | |
| Sodium, Na | 81 MG | 4% | |
| Zinc, Zn | 4.5 MG | 41% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 26.9 UG | 49% |
Nutrition Highlights
- Excellent source of protein with 26.2g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (41% DV).
- Good source of Selenium, Se (49% DV).
- Good source of Niacin (39% DV).
- Rich source of Vitamin B-12 (90% of Daily Value per 100g).
About Lamb, rib, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
This tender cut of meat comes from the rib section of young sheep and is prized for its rich flavor and succulent texture. When trimmed to remove excess fat and cooked using dry heat methods like roasting, it delivers a concentrated source of high-quality protein while keeping the fat content moderate. The cooking process helps develop complex flavors through caramelization while preserving the meat's natural juices.
As a protein source, this cut provides all essential amino acids needed for muscle maintenance, immune function, and cellular repair. It's also a notable source of bioavailable heme iron, which is particularly important for preventing iron deficiency anemia. The B-vitamin content, especially B12, supports energy metabolism and neurological health. While the fat content is higher than some leaner cuts, much of it renders out during roasting, and the remaining fat contributes to the meat's satisfying mouthfeel and helps with nutrient absorption.
This cut shines when roasted whole as a rack of lamb, often prepared with a herb crust or simple seasoning to complement its natural flavor. It's also excellent when cut into individual chops and grilled or pan-seared for a quick, elegant meal. The meat pairs beautifully with Mediterranean herbs like rosemary and thyme, as well as bold flavors like garlic and mustard. For those monitoring fat intake, trimming visible fat before cooking and allowing excess to drip away during roasting can help reduce the overall fat content while maintaining the meat's characteristic tenderness and taste.
Compare Lamb, rib, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted
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