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What Are Lamb Rib Chops?

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  • Written By: Hollie Thomas
  • Edited By: Michelle Arevalo
  • Last Modified Date: 20 November 2016
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Lamb rib chops are cut from the animal's rack, which is located between the loin and the shoulder of a sheep that is less than 12 months old, and consequently, referred to as lamb. This particular cut of meat is strongly favored as it tends to be meatier than some other cuts and has a more intense flavor. A lamb rib chop can be cooked in a number of ways and its intense flavor often marries well with other ingredients. Although a lamb rib chop contains a number of essential nutrients, it is also known to contain high level of fat.

The term hotel rack, is often used by butchers to describe this a cut of lamb. The lamb rack is usually cut in half lengthwise to divide the rack into two halves, which are later sliced into lamb rib chops. Each chop will then contain part of the backbone, but may also contain part of the rib bone. This will depend, however, on the width of the cut.

Each chop should contain a medallion of meat in the center, with its outer edges ringed by fat. When two ribs are cut away from the rack, it is referred to as a double cut rib chop. When the meat at the end of the cut is partially removed from the bone, exposing it much like a handle, this called frenching the bones, and the cut is then called a frenched lamb rib chop.

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This cut of lamb contains a variety of essential nutrients, including vitamin B12, zinc, iron, selenium, and niacin, which is also known as vitamin B3. Nevertheless, some health advocates argue that consumption of lamb rib chops should be limited due to the fat content contained in them. For such a small cut, it should be noted that lamb rib chops usually have a comparatively high caloric content, contain a significant level of saturated fat, and have high levels of cholesterol.

There are a number of ways to prepare lamb rib chops for cooking. Some people choose to use rubs, marinades, and other seasonings to enhance the flavor of the meat. Two of the most common accompaniments, often served with many types and cuts of lamb, are mint or rosemary. There are also a variety of ways to cook a lamb rib chop, and these can include broiling, grilling, pan frying, and roasting.

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